Put the biscuits in a blender. Melt the butter in a saucepan or in the microwave. Be careful not to burn it.

Grind the biscuits into crumbs and pour into a bowl. Add the melted butter and mix with a spoon until smooth.

Also melt the white chocolate. You can do this in the same pan where you melted the butter.

Whip the cream. Combine the white chocolate and cream cheese. Mix until smooth. Stir in the whipped cream as well.

Pour in the blueberries and turn a few times. There may be streaks in the cake batter, so don't overmix.

Flatten the cookie dough into the bottom of a small loose pan. Spoon the white chocolate filling on top and smooth well.

Cover with cling film and leave the cake to set in the fridge for a couple of hours.

Cut into serving pieces and garnish with crumbled meringue and thyme.