Pre-heat the oven to 180°C.
Crush the biscuits into crumbs by putting them in a plastic bag and crish with a rolling pin. Melt the butter and stir into the biscuits. Line the base of a 20cm sprin-form cake tie with greaseproof paper. Press the biscuit mix into the base then chill in the fridge.
Mix together the cornflour and sugar. Beat in the soft cheese, then the egg. Finally, stir in the sour cream. Pour into the tin.
Place the tin in the oven and cook for 35-450 minutes, it should still have a slight wobble in the middle. Let it cool.
To make the blueberry topping, place the sugar in a saucepan. Add 50ml water. Bring to the boil. Once the sugar has dissolved, add the blueberries.
Cover and cook for a few minutes and then cool. To serve, spoon the blueberry topping over the cheesecake with some Graham’s Gold cream drizzled on top.