Start by blitzing the biscuits/cookies in a food processor until they are the consistency of fine crumbs. Mix them with the melted butter and press the mixture into a prepared 23 cm springform tin.
Beat the cream cheese, vanilla extract, sugar and pureed blueberries until smooth and creamy. Add the cooled, dissolved gelatine to the mix and beat until well combined. Fold through the melted (and cooled) white chocolate and the whipped cream.
Spoon the mixture into the tin and spread out evenly with a spoon. Place the cheesecake into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
Decorate with fresh blueberries and grated white chocolate. Then slice and serve!