Directions

1. Prepare the Base
   • Crush the chocolate biscuits into fine crumbs and mix them with melted butter until combined.
   • Press the mixture evenly into the bottom of a springform pan (20 cm/8 inches). Chill in the refrigerator for at least 30 minutes.
2. Make the Cheesecake Filling
   • In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
   • Melt the white chocolate using a double boiler or microwave (in 30-second intervals), then let it cool slightly.
   • Fold the melted white chocolate into the cream cheese mixture.
   • Gently fold the whipped cream and vanilla extract into the mixture until well combined.
   • Pour the filling over the chilled biscuit base and smooth the top. Refrigerate for at least 4-6 hours or overnight until set.
3. Prepare the Blueberry Sauce
   • In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries start to release their juices (about 5 minutes).
   • Stir in the cornstarch-water mixture and cook for another 2-3 minutes until the sauce thickens.
   • Remove from heat and let it cool to room temperature.
4. Assemble and Decorate
   • Once the cheesecake is fully set, remove it from the springform pan and place it on a serving plate.
   • Drizzle the cooled blueberry sauce over the top.
   • Decorate with fresh blueberries, raspberries, blackberries, and mint leaves for a vibrant and elegant finish.