Instructions

1. Whiz the anzac biscuits in a food processor until finely ground.  Add the butter and whiz to combine, evenly.  Press biscuit base mis in to a 35cm x 11cm loose based flan tin and chill for 15 minutes or until firm.
2. Beat the cream cheese, mascarpone and 1 tablespoon of EQUAL with electric beater until combined then spread into the biscuit lined pan evenly and chill for 1 hour or until set.
3. Meanwhile, place jam, half the blueberries and the remaining tablespoon of EQUAL in a saucepan over medium heat with 2 tablespoon. of water. Cook stirring for 2-3 minutes until the berries start to burst, then stir in the arrowroot and remaining berries and cook for a further 30 seconds or until the sauce has thickened.  Remove from heat and cool.
4. Remove the pie from the tin, dress with blueberries and serve immediately.