Prepare the Base:

Preheat the oven to 175°C (350°F).

Mix crushed biscuits, melted butter, and sugar until evenly combined.

Press the mixture into the bottom of an 8-inch springform pan.

Bake for 8–10 minutes. Set aside to cool.

2. Make the Cheesecake Filling:

Beat cream cheese and sugar until smooth.

Add eggs one at a time, mixing after each addition.

Stir in lemon zest, lemon juice, heavy cream, and vanilla extract until smooth.

Pour the filling over the cooled crust.

3. Prepare the Blueberry Swirl:

In a small saucepan, heat blueberries, sugar, and lemon juice over medium heat for 3–5 minutes until juicy.

Optional: Stir in cornstarch slurry to thicken.

Let cool slightly before using.

4. Assemble and Bake:

Spoon blueberry sauce over the cheesecake filling.

Use a knife to gently swirl and create a marbled effect.

Bake at 160°C (320°F) for 50–60 minutes, or until edges are set and center slightly jiggles.

Turn off oven, crack the door, and let cheesecake rest inside for 15 minutes.

5. Cool and Serve:

Let cool to room temperature.

Chill in the refrigerator for at least 4 hours or overnight.

Garnish with extra blueberries or whipped cream before serving.