Steps
1. Preheat your oven to 160°C (320°F).
2. In a small bowl, mix the crushed digestive biscuit with melted butter until combined.
3. Press the biscuit mixture into the bottom of a small baking dish or ramekin to form the crust.
4. In another bowl, combine cream cheese, melted white chocolate, sugar, and vanilla extract. Mix until smooth.
5. Gently fold in fresh blueberries and lemon juice.
6. If using, mix cornstarch with a teaspoon of water to form a slurry and fold it into the cheesecake mixture for added thickness.
7. Pour the cheesecake filling over the crust.
8. Bake in the preheated oven for about 20 minutes, or until the edges are set but the center is slightly wobbly.
9. Let it cool to room temperature, then refrigerate for at least 2 hours before serving.