Make the Blueberry Compote: In a small saucepan, combine the blueberries, maple syrup, and lemon juice. Place over a medium heat. You will hear the berries begin to pop and sizzle. Cook for 5-7 minutes, stirring occasionally, until the berries have broken down and the mixture is bubbling and has thickened slightly. Stir in the cornflour slurry and cook for another minute until the compote turns a deep, glossy purple and has a jam-like consistency. Remove from the heat and allow to cool completely. It will thicken further as it cools.

Prepare the Base: Place the digestive biscuits in a sealed plastic bag and crush them with a rolling pin until you have fine, sandy crumbs. Alternatively, pulse them in a food processor. Pour the crumbs into a bowl, add the melted butter and maple syrup, and stir with a fork until the mixture resembles wet sand and clumps together when pressed.

Press the Crust: Tip the crumb mixture into a 20cm (8-inch) springform tin. Use the bottom of a glass or a flat measuring cup to press the crumbs down firmly and evenly. Press both the base and about 1 inch up the sides of the tin. The crust should feel firm and compact to the touch. Place the tin in the refrigerator to set while you make the filling.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer fitted with the paddle attachment on medium speed until it is completely smooth, pale, and fluffy – about 2 minutes. You should see no lumps at all, and the mixture will look like soft, spreadable butter. Add the Greek yoghurt, vanilla, and maple syrup, and beat again until well combined and silky.

Add the Protein Powder: With the mixer on its lowest speed, gradually add the protein powder. Mix only until it is fully incorporated. Over-mixing at this stage can make the filling too thick and gummy. The final mixture should be thick, glossy, and hold its shape when you lift the beaters.

Assemble the Cheesecake: Pour the filling onto the chilled biscuit base. Use a spatula to spread it evenly to the edges, ensuring no air pockets are left. The surface should be smooth and level. Drop spoonfuls of the cooled blueberry compote over the top. Use a skewer or a knife to gently swirl the compote into the filling, creating a marbled effect. Be careful not to over-swirl, or the colours will muddy.

Chill to Set: Place the cheesecake in the refrigerator, uncovered, for at least 4 hours, but preferably overnight. The filling should be completely firm to the touch and will have a clean, sliceable texture. It should not wobble when you gently shake the tin.