Grease a loose-bottomed, nonstick, 20cm (8 inch) tin.
Crush the biscuits (either by hand, with a rolling pin or in a food processor) until you have a fairly fine crumb.
Melt the butter and add to the biscuit crumb. Mix briefly to incorporate the butter.
Straight away, before the butter cools, tip the biscuit mix into your tin, then press the mixture into the bottom and up the sides of the tin. You can use a tumbler to help you press it firmly into place. The top edge doesn't need to be neat as this will add to the final look.
Put the tin in the fridge to allow the biscuit case to firm up while you make the filling.
To make the filling
Melt the white chocolate and set aside to cool - it can’t be hot when it goes into the filling mixture.
Put the cream in a large bowl. Whisk until very stiff but not buttery.
Add the cream cheese, sugar and vanilla and fold together.
Fold in the cooled white chocolate.
Finally, fold in the blueberries.
Spoon the filling onto the biscuit base and level off the surface. Chill overnight.
To release the cheesecake from its tin, stand the tin on something stable like a large jar and gently ease the sides of the tin down to release the cake. The cheesecake should then slide off the tin base and onto a cake stand with ease.
Slice with a sharp kitchen knife, wiping the blade between slices for a neat finish.