Mix the blueberry jam with hot water.

Strain through a fine sieve to get the clear liquid.

Use a bottomless cake ring, a spring-form pan, or a removable bottom pan (loose bottom pan) for easy removal later. If using a bottomless cake ring, do not forget to put the cake board at the bottom.

Add the cookies and sugar (if using) to the bowl of a food processor and pulse until you reach fine crumbs. Add the melted butter and pulse to coat the crumbs. Or put the cookies in a zip lock bag and crush them with a rolling pin and mix crumbs with butter.

Pour the mixture into the pan and use the back of a spoon or flat-based cup to firmly press the crumbs into the bottom of the pan. Place in the fridge to chill and set while preparing the filling.

You can make strained yogurt from plain yogurt simply by straining to remove excess water. You need to do this in advance before you start to make the cake.

Place the cold milk in a small, microwave-safe bowl and sprinkle the gelatin on top. Give it time to bloom for about 5 minutes. Heat gently in the microwave for about 15 seconds and stir until dissolved and clear.

Meanwhile, place the cream cheese, yogurt, lemon juice, and sugar (40g) in a large bowl and beat until smooth and creamy. Make sure there are no lumps. Scrape down the bowl as needed.

Place the heavy cream and sugar in a clean bowl and then whip to soft peaks. Make sure the cream and the bowl are thoroughly chilled, so it will easily whip to soft peaks.

Gently whisk in the whipped cream and prepared gelatin into the cream cheese mixture until smooth.

Prepare 6 small bowls. Working quickly, divide the cheesecake batter equally in 6 bowls and add the blueberry sauce as follows, and then mix to combine. Each bowl should vary in color from one another, feel free to adjust the color by adding more blueberry sauce.

To assemble the cheesecake, slowly pour the contents of bowl 6 into the center of the pan. Once the batter has spread repeat with the remaining bowls in 5, 4, 3, 2, 1 order. Last, pour the plain white mix. If your bowls have sat out too long, and aren’t liquidy, microwave for 20 seconds (600w) before pouring.

Cover the top of the pan tightly with plastic wrap and chill for at least 6 hours or overnight in the fridge before serving. Make sure the wrap doesn’t touch the cake or it will damage the pattern.

Carefully remove the wrap and the pan. To make sure the cake cuts into beautiful slices, heat your knife with hot water and then dry it with a clean towel before making each cut.