Recipe
150 gm Cream Cheese
75 gm Sugar
2 nos Egg Yolk
400 ml UHT Whipping Cream
10 gm Gelatine Powder
50 ml Hot Water (To Melt Gelatine)
200 gm Blueberry Pie Filling
Lady Finger Sponge
1 nos Vanilla Sponge (Divide into 2 pcs)

For Blueberry Glaze
250 ml Water
20 gm Instant Jelly Powder (Or According To The Instant Jelly Recipe)
200 gm Bluberry Pie Filling

Method
1) Beat cream cheese and sugar till soft and fluffy.
2) Add in egg yolks one by one and continue to beat till smooth.
3) In another bowl, whisk whipping cream till fluffy but not too stiff.
4) Fold whipped cream into the cream cheese batter.
5) Melt gelatine by pouring hot water and dissolving it.
6) Fold gelatine into the cream cheese batter. The cream cheese mousse is now ready. 
7) Line the sides of a 20cm (8") round cake ring with lady fingers.
8) Place a piece of vanilla sponge at the bottom of cake ring.
9) Brush with sugar syrup (for moisture) and spread with half of the blueberry pie filling evenly.
10) Pour half of the cream cheese mousse into the cake ring.
11) Place the second piece of vanilla sponge on top, brush sugar syrup and spread with the reamining blueberry pie filling. Fill with remaining cream cheese mousse to the brim.
12) Allow cake to set in chiller overnight.
13) Bring 250ml water for glaze to a boil. Whisk in instant jelly poder and bluberry pie filling for glaze.
14) Allow glaze to cool down completely before pouring it on top of cake covering it completely.
15) Allow to set in chiller a while before removing cake ring and serve.

Recipe makes 1 X 20cm (8") Round Cake Ring.