Heat oven to 180C/160C fan/gas 4. Combine the crushed gluten and dairy free biscuits with the melted lactose free butter and sugar, then press onto the base and sides of a 20cm springform tin. Chill.
Blend the lactose free cheese, eggs and sugar until smooth, then add the blueberries.
Gently incorporate then pour into the case and bake for 30 mins or until set. Cool for 30 mins, then top with the remaining blueberries. Serve chilled.
