Begin by preheating the oven to 170 C or 325 F, and grease a 24 cm (9 inch) springform cake tin with butter, then line the base with parchment paper.

For the brownie base, melt the dark chocolate. I like to do this in the microwave, stirring every 30 seconds or until it has melted completely but you could also do over a double boiler.

Set the chocolate aside, then cream together the butter and sugar.

Once light and fluffy, dissolve the instant espresso powder in the 1 tbsp water and add it to the mixture, along with the eggs. Of course, you can choose to omit the espresso and water but it really enhances the flavour of the chocolate. The mixture might separate a little, but that’s okay – it will come together when you add in the rest of the ingredients.

Pour in the cooled, melted chocolate and stir it in gently.

Finally, fold in the flour, scraping down the sides of the bowl till everything is combined.

Pour the brownie mixture into your prepared tin, and spread it out as evenly as possible, and set it aside while we prepare the cheesecake filling.

For the cheesecake filling, combine the cream cheese, sugar, eggs and vanilla till smooth. It's best if the ingredients are at room temperature, this makes it much easier to combine, and it also helps prevent the cheesecake from cracking later.

Pour the cheesecake mixture over the brownie base, spreading it out as evenly as possible.

Bake the cheesecake for 1-2 hours. Mine usually takes 1.5 to 1.75 hours but it really depends on your oven. If it seems like the cheesecake isn't getting anywhere, don't worry, it will set! If the top looks like it's browning too quickly, you can cover the surface of the cheesecake with a piece of aluminium foil to prevent it from browning further.

What you’re looking for is the edges to be slightly browned (think a light caramel colour), puffed and set, but the centre of the cheesecake part can still be slightly wobbly. Like I said, it can take a while to bake because of how big it is (baking it in a larger pan i.e. a 9x13 inch brownie pan will speed things up).

Cool the cheesecake completely, then place in the fridge for several hours or overnight so that it's nice and cold.

For the blueberry topping, place the blueberries in a pot over medium heat, along with the lemon juice and sugar.

Let the blueberries come to a boil. At this point they will also release some of their juices.

Turn the heat off, let the blueberries cool.

Top the cheesecake with the blueberry mixture before serving.

With the fruit, this should be eaten as soon as possible but it keeps well for a few days cold and covered.