In a small bowl make a slurry of cornflour and 1 tbsp of water. Set aside.

In a small saucepan add blueberries, sugar, and 1 tbsp of water. Cook it on medium-high flame. Occasionally stir and mash with a spatula till the mix comes to a boil.

Add the cornflour slurry to the mix. Keep mixing and mashing the blueberries.

Once the mixture comes to a boil switch off the flame and strain the mixture. Keep mashing the blueberries to extract pulp as much as possible. Set aside the sauce to cool down.

Preheat the oven to 150°C/300°F.

Cover the bottom and sides of a 7.5-inch/18cm springform pan with at least 3 layers of aluminium foil. Set aside.

In a food processor crush digestive biscuits, and almonds. Into this add melted butter and sugar. Mix with a spatula or hands. When pressed together it should hold shape.

Put this mixture into the prepared pan and with the help of a flat bottom utensil press the biscuit mixture into a compact layer.

Bake in a preheated oven at 150°C/300°F for 10 minutes. Let it cool down completely.

In a heat-proof bowl add white chocolate and heavy cream. Melt the chocolate by using a double boiler or microwave. Let it cool completely after melting.

In a bowl mix/beat cream cheese and sugar with a whisk or hand mixer till smooth.

Add the melted chocolate, vanilla extract, and yogurt. Beat till everything is combined.

Add eggs one at a time while mixing after each addition. Sift in cornflour and combine till just combined.

Preheat the oven to 160°C/320°F.

Pour half of the batter into the cooled base. Drop spoonfuls of blueberry sauce in a random pattern. Pour the remaining batter. Again drop spoonfuls of blueberry sauce in a random pattern. Swirl with a palette knife to create a marble effect.

Place the pan in a little deep tray. Carefully pour hot water into the tray filling 2-3 inches.

Bake in the preheated oven for 90 minutes or until the edges are set and the center is slightly jiggly.

Turn off the oven and crack open the oven door slightly. Let the cheesecake cool in the oven for 1 hour.

Let the cheesecake cool completely at room temperature, then cover it with plastic wrap and refrigerate for at least 4 hours or overnight.

Carefully remove the sides of the springform pan and garnish the cake with blueberry sauce and white chocolate chips.