Combine the biscuit crumbs and butter then press into the base of a greased and lined 20 cm round springform pan. Chill.

Beat PHILADELPHIA cream cheese and sugar with an electric mixer until smooth. Add the yoghurt and gelatine and mix until smooth.

Blend the drained blueberries in a food processor until smooth. Add to PHILLY mixture and blend until smooth.

Pour the filling over the prepared base. Refrigerate for 3 hours or until set.

To make the blueberry syrup, place the reserved syrup in a small pot with the ¾ cup extra caster sugar and bring to the boil. Reduce heat and simmer for 5 minutes until thickened. Remove from heat and allow to cool.

Decorate cheesecake with fresh blueberries if desired, drizzle over blueberry syrup and serve.