'Creature of the deep' Halloween cheesecake recipe

 Grease a 23cm round spring form tin with oil and line the base with greaseproof paper. Blitz the Oreos in a food processor until they are finely crushed, or bash with the end of a rolling pin in a large bowl.  

Mix together the Oreos with the melted butter and press into the base on the tin, using the back of a spoon to smooth down. Chill until needed. 

To make the ooze, add the blueberries and icing sugar to a small saucepan and cook over a gentle heat for 10-15min until blueberries completely fall apart. Tip into a fine sieve and using a ladle to push through the blueberries. Taste and add a bit of lemon juice and more icing sugar if needed. Set aside to cool until room temperature. 

To make the cheesecake filling, mix the powdered gelatine with 125ml tepid water and leave for 5min in a heatproof bowl. Whisk together the cream cheese, condensed milk, vanilla, lime zest and juice in a large bowl. Put to one side. 

Place the bowl with gelatine in over a pan with just simmering water. Stir occasionally until the gelatine has completely melted then stir into the cream cheese mixture. 

Spoon half of the cream cheese mixture into the tin. Spread evenly over the base and dot over the blueberry jam. Put into fridge to firm up for at least 30min and no more than 1hr. Make a dip in the centre, about 1cm (1/2 in) deep, and 15cm (6in) wide. Pour the blueberry coulis into this dip and cover with the remaining cheesecake mixture. Chill until set, for at least 4hr.  

Make up the jelly according to pack instructions and let cool to room temperature, stir in the food colouring until desired colour is reached. Slowly pour over the top of a spoon, so it glides slowly onto the cheesecake. Scatter over the jelly sweets, with the jelly snakes coming in and out of it. Return to the fridge overnight until set. Remove from the cake tin to serve.