For the cheesecake bases, mix the crushed gluten free biscuits with the melted lactose free butter. Press this firmly into a 20cm/8in round baking tin and pop it into the freezer while you make the filling.
To make the filling, whisk the lactose free cream cheese, eggs, green ginger wine and maple syrup together until smooth and light.
Remove the gluten free biscuit base from the freezer and sprinkle over the chopped stem ginger.
Pour the filling on top and bake for 35-40 minutes until just set. Leave to cool in the tin and then chill until you’re ready to assemble.
Make a blueberry coulis by putting the blueberries, sugar and 5 tablespoons water in a small pan. Bring to the boil, then simmer for 5 minutes.
Stir in the vanilla, blend with a stick blender and strain through a sieve. Leave to cool then chill until needed.
To serve, cut the cheesecake into 9 squares. Lift carefully out of the tin onto a serving plate.
Serve with the blueberry coulis, poured over the cheesecake, topped with extra blueberries.