In a sauce pan add blueberries, 2 tbsp of sugar and lemon juice and cook on low flame till sugar dissolves and blueberries become soft. Switch off the flame and let it cool. Blend into smooth paste.

Put the digestive biscuits in a blender and blend into fine powder.

Take a spring pan cake dish add the crushed biscuits and melted butter, mix well and spread evenly on the base and press it tightly with fingers and allow it to set in the fridge for 1 hour.

In a bowl add softened cream cheese and powdered sugar and whip till it gets creamy. Add chilled cream and vanilla essence and whip till soft peaks form.

Pour the blueberry compost into the cream cheese mix and gently mix till all ingredients get incorporated.

In a bowl take 4 tbsp of water and add gelatine, let it sit for 10 minutes. Microwave for 15 seconds and mix well. Let it cool down and pour into the batter. Mix well.

Take the spring pan dish from the fridge and pour the batter on the biscuit layer. Cover the cake pan with cling film and put it back in the refrigerator for setting overnight.

Garnish with fresh blueberries. Cut into slices and serve.