The Base

Preheat the oven to 180 ºC.

Blitz the biscuits to a fine crumb in a food processor. Add the melted butter to the biscuit crumb and mix well to combine.

Measure out half of the crumb mixture and sprinkle evenly over the base of a 20 cm springform pan. Use your fingers, or the bottom of a tumbler, to press the crumb mixture down to achieve an even base.

Use the rest of the crumb mixture to build the up the sides of the pan until the interior is completely covered in biscuit crumb. Bake the base for 8 minutes then remove from the oven and allow to cool completely.

Blue Cheese Cheesecake

Turn the oven down to 150 ºC.

Using a wooden spoon or spatula, mix the cream cheese and sour cream together in a large bowl until combined and smooth.

Add the whisked eggs and mix well to incorporate.

Sift in the flour, then add the herbs and blue cheese chunks and fold together. Pour the mixture into the cooled base and smooth out the top.

Bake for 50-55 minutes until the cake has set but the centre still has a slight jiggle.

Allow the cheesecake to cool completely before removing from the tin. Place the cheesecake onto your serving platter.

Add dollops of onion marmalade to the top of the cheesecake and spread into an even layer. Arrange the quartered figs and beetroot on top. Sprinkle with chopped walnuts and finally garnish with microgreens.