Lingkan Reang
Blend biscuits into a coarse powder, mix with melted butter, press into a springform pan, and chill.
Cook blueberries with sugar, thicken with cornflour slurry, and let cool.
Whip cream until stiff and set aside.
Beat cream cheese with icing sugar, vanilla, lemon juice, and zest, then fold in whipped cream.
Layer cream cheese mixture over the biscuit base, top with blueberry sauce, and chill overnight.
Slice and serve the delicious blueberry cheesecake!