Melt the butter over a low heat. Place the biscuits and the butter into a food processor and blitz for 30 seconds.
Arrange six individual serving rings on a baking sheet. Add a spoonful or two to each metal ring and press firmly down to form the base of each cheesecake. Repeat to fill all six rings and then chill in the fridge while you prepare the rest of the recipe.
Put the Oreo biscuits in a plastic bag and crush to coarse pieces with a rolling pin. Cut the vanilla pod in half and scrape out the seeds.
Sift the icing sugar into a large bowl. Add the double cream and the vanilla seeds and them whisk to soft peaks. Fold in the cream cheese and the broken Oreo pieces.
Spoon the Oreo cream into each of the rings, smoothing the surface with the back of a spoon. Chill in the fridge for at least 20 minutes.
When ready to serve, run a knife around the inside of each ring and carefully lift from the cheesecake. Use a palette knife to transfer the cheesecake to plates and finish by topping with a spoonful of blueberry jam.
«If you're in a rush, you can put the Oreo cream in a piping bag and chill in the freezer for 10 minutes before piping onto the biscuit bases.»