Wendy’s Lemon Blueberry Cheesecakes

"Arnott’s Buttersnap Cookies and Chocolate Ripple Cookies are a pantry staple in my house and I use them a lot to make quick and simple desserts. Many people have busy lives and don’t have time to make desserts from scratch. I heat each biscuit in the microwave for 40 seconds and remould them into little biscuits cases using a mini-muffin pan or a patty tin. Leave them to cool and then fill with nutella, salted caramel, caramel sauce, cheesecake filling, mousse etc… Buttersnap Cookies are an Aussie Cookie but if you are from NZ use Anzacs, Gingernuts or some other sweet biscuit that can be softened and remoulded...."