Step 1

Crush the digestive biscuits into fine crumbs and mix with the melted butter until combined well.

Step 2

Press the crust mixture into a well greased 9 inch springform pan.

Step 3

Preheat the oven to 350 degrees.

Step 4

Bake the crust for 15 minutes. Remove and let cool slightly. Raise the oven temperature to 400 degrees.

Step 5

In a mixing bowl, beat together the cream cheese and the 1 cup sugar until smooth and fluffy.

Step 6

Add in the eggs, heavy whipping cream, flour, vanilla extract and lemon zest until smooth and creamy.

Step 7

Spread the filling over the crust in the pan.

Step 8

Bake the cheesecake for 15 minutes.

Step 9

Lower the temperature to 200 degrees and bake for another hour.

Step 10

Turn the oven off and crack the door open. Leave the cheesecake in the oven for another hour.

Step 11

Remove the cheesecake and top with the blueberry jam.

Step 12

Chill for several hours in the fridge.

Step 13

Top with fresh blueberries before serving.