Melt butter over boiling water or use a microwave oven.
Add biscuit crumbs and 25g of the sugar into the melted butter and mix to form a slightly runny mixture.
Press into the bottom of cake tin and chill for 1 and 1/2 hours, or until firm.
Beat cream cheese and remaining sugar until smooth.
Gradually stir in the whipping cream, portion by portion making sure the cream is well mixed in.
Dissolve the gelatin into the 3 tbsp. hot water over a simmering pan of water and stir into the cream cheese mixture.
Stir in blueberries.
Spoon filling into the crust.
Chill cheesecake in refrigerator until set.
Source: Valerie Low
Submitted By: Valerie Low
Date: March 13, 2005