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Crush 200g of plain sweet cookies (such as Scotch Finger Biscuits) into a mixing bowl.
Add 80g of melted butter and stir to combine until it looks like wet sand.
Press the cookie mixture into a greased and lined 22cm springform tin and chill in the fridge.
In a food processor, blend 375g of cream cheese, ¾ cup of caster sugar, ¾ cup of cream, 1 tbsp of lemon zest, 2 tbsp of lemon juice, and 1 tsp of vanilla extract until smooth.
Add the eggs one at a time, mixing between each addition.
Pour the cream cheese mixture over the chilled cookie base.
Gently stir in 1 ½ cups of blueberries.
Bake at 170°C for 1 hour, then turn off the oven and leave the cheesecake to cool completely in the oven, about 2 hours.
Chill the cheesecake in the fridge for 6-8 hours.
Decorate the chilled cheesecake with extra blueberries and dust with icing sugar before serving.