Savoury cheeseboard cheesecake with honey-roast grapes

Method

1. Heat the oven to 170°C/150°C fan/gas 3½. Whizz the oatcakes and parmesan in a food processor to form crumbs. With the motor running, pour in the butter until the crumbs are coated. (Or put the biscuits in a freezer bag and use a rolling pin to bash to crumbs. Transfer to a bowl, then mix in the melted butter.)
2. Tip the mixture into the lined cake tin and push down with the back of a spoon to create an even base, then chill.
3. Put the cream cheese, ricotta, brie, goat’s cheese, 75g of the blue cheese and the egg yolks in a large mixing bowl, then whisk until smooth with an electric mixer. Crumble the remaining blue cheese over the mixture and mix in gently with the membrillo. Pour the filling over the chilled biscuit base
   and bake for 60-70 minutes until the cake is golden and has just a slight
   wobble in the centre (see tip).
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4. Meanwhile, put the grapes on a small baking tray, drizzle with honey and olive oil and toss with plenty of freshly ground black pepper. Bake
   on a lower shelf in the oven with the cheesecake for about 45 minutes
   until soft and juicy.
5. Allow the cheesecake and grapes to cool to room temperature or chill overnight until ready to serve (see Make Ahead). Top the cheesecake with the grapes and any roasting juices, then serve with extra oatcakes and membrillo.