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Start by crushing the ginger biscuits and mixing them with the melted butter and a pinch of salt to create the biscuit base.
Press this mixture firmly into the bottom of a suitable dish to form the base.
In a mixing bowl, combine the cottage cheese, lemon juice, cream cheese, icing sugar, vanilla bean paste, lemon zest, and lemon curd, mixing until the mixture is smooth.
In another bowl, whip the double cream until soft peaks form, then gently fold it into the cheesecake mixture.
Pour the cheesecake filling over the prepared biscuit base and smooth the top.
Cover the dish and place it in the refrigerator overnight to allow the cheesecake to set.
To prepare the blueberry compote, combine the frozen blueberries, caster sugar, and cornflour in a saucepan over medium heat.
Cook the mixture until the blueberries break down and the compote thickens slightly, then remove from heat and let it cool.
Once the cheesecake has set, top it with the blueberry compote just before serving.