Put digestive biscuits in a food processor and crush them nicely. Add melted butter until well combined.

Take the crushed biscuits out of the processor and place them nicely on a 9 inch baking pan until well set. Place this pan in refrigerator for 20 minutes.

In a bowl beat cream cheese untul fluffy.

Separately beat whipping cream until stiff peaks form. Now combine the cream cheese and whipping cream together

Soak 1 tsp gelatin in cold water for 10 minutes. Now heat this soaked gelating over a stove until all the gelatin is dissolved in water

Pour the gelatin mixture into the cream and cream cheese mixture and whisk very well. Pour this mixture into ur biscuit mould that you had kept in refrigerator previously. Now let it set in the fridge for 4 hours.

In a pot add 200 gm blueberries and 1/2 cup water. Cook until mushy and then add 1/2 tsp gelatin to it. Cook a bit and then turn off the flame.

Let this mixture come to room temperature and then pour it over the prepared cheesecake that was kept in refrigerator. Make sure that your cake is chilled enough.

Place the cheesecake back in fridge and let it cool for another hour. Serve chilled and enjoy ❤