Melt 50 g butter in the microwave until liquid. Let it cool slightly.

Combine 12–15 crushed digestive biscuits with the melted butter until all crumbs are evenly moistened.

Press the biscuit mixture firmly into the base of a 7-inch tart pan. Refrigerate the crust while preparing the filling.

Heat 40 g white chocolate with 20 g fresh cream in the microwave in short bursts. Stir until a smooth ganache forms.

Whisk 150 g cream cheese until smooth and lump-free. Whisk in the cooled white chocolate ganache.

Whip 60 g whipping cream with 30 g icing sugar until stiff peaks form. Do not overwhip.

Fold the whipped cream into the cream cheese mixture gently. Stop folding when the filling is uniform and airy.

Pour the cheesecake filling over the chilled biscuit crust. Smooth the surface with a spatula.

Spread 100 g blueberry jam or compote over the filling. Swirl the topping lightly using a skewer.

Refrigerate the tart for 60–120 minutes until the filling is firm and set. Slice chilled before serving.