No-bake blueberry cheesecake

Beautiful to look at and delicious to eat, creamy and indulgent. Vary the flavour by changing the jam and the fruit on top: cherries, strawberries, apricots and so on.
INGREDIENTS FOR A 22 CM TIN
BASE
2oo g plain biscuits (Oro Saiwa or Digestives)
100 g butter
FILLING
250 g ricotta
250 g Philadelphia
100 g icing sugar
300 ml fresh whipping cream, plus 4/5 tablespoons
10 g gelatine leaves
4 tablespoons blueberry jam
1 lemon, juice
TOPPING
4/5 tablespoons blueberry jam
250 g fresh blueberries
2 tablespoons water
I finely crush the biscuits.
I melt the butter.
I add it to the biscuits and mix well.
I line the tin with baking parchment, spread the mixture evenly and press firmly, then refrigerate.
I soak the gelatine leaves in cold water for 10 minutes.
I heat a few tablespoons of cream in a small saucepan without boiling. After 1o minutes, when the gelatine is soft, I squeeze it out and dissolve it in the hot cream.
I stir thoroughly to dissolve it.
I put the ricotta, Philadelphia and icing sugar in a large bowl.
I beat with an electric whisk, adding the squeezed lemon juice and continuing to whisk.
I add the jam.
Once everything is incorporated, I slowly pour in the gelatine mixture.
I whip the cream until glossy but not too firm.
I vigorously stir a couple of tablespoons of cream into the mixture.
I gently fold in the rest of the cream until smooth.
I remove the tin from the fridge, spread the filling evenly over the biscuit base and refrigerate for at least 4 hours.
Meanwhile, I prepare the topping by warming the jam, two tablespoons of water and fresh blueberries in a small saucepan, mixing them together.
I remove the set cake from the fridge and gently spread the lukewarm sauce over the surface.
I refrigerate for another two hours before removing from the tin.