Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the biscuits and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined.
Press the mixture firmly into the base of the pan and place into the fridge.
Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
Place the white chocolate into the TM bowl and melt for 3 minutes, on 50 degrees, Speed 2. Set aside in a bowl.
Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
Beat the cream cheese, vanilla extract, sugar and blueberries in a clean and dry TM bowl for 30 seconds on Speed 5. Scrape down the sides with a spatula and repeat 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 4-6 hours (for best results, leave in the fridge overnight before cutting).
Decorate with fresh blueberries and grated white chocolate.