Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Line a large baking tray with baking parchment. In a bowl, beat the butter and sugar together until creamy. Add the Lemon Extract and flour then stir into the creamed butter and sugar until the mixture forms a firm dough. 

Turn on to a lightly floured surface and knead gently until smooth. Roll out to a minimum thickness of 1/2cm (1/4 inch) - the mixture will be a little crumbly. Using a 5.5cm (2 ¼ inch) plain round cutter, stamp out 10 rounds, re-rolling as necessary.

Arrange on the baking tray, spaced slightly apart. Prick the tops with a fork and chill for 30 minutes. Once chilled, bake for about 15 minutes until firm and very lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely. 

To decorate, break up the White Chocolate in a heatproof bowl and place over a saucepan of barely simmering water to melt. Remove the bowl from the water.

Quickly stir the soft cheese and the Lemon Extract into the chocolate and mix until well blended. Leave to cool and firm up. If the room is warm, place in the fridge for a few minutes.

To decorate, thickly spread the biscuit rounds with the cheese mixture, smoothing the edge flush with the edge of the biscuit. Add a spoonful of lemon curd on top, spread to the edge and top with a few blueberries. Dust lightly with icing sugar. Your Cheesecake Cookies are now ready to serve and enjoy!