Preheat the oven to 180°C and line a 23cm springform tin with parchment.
Melt the butter in a saucepan and mix in the crushed biscuits.
Press the mixture into the tin and bake for 10 minutes, then cool.
Whisk together vanilla, lemon zest, juice, sugar, cornflour, cream cheese, and cream.
Whisk in the eggs until smooth, then gently stir in the blueberries.
Pour the mixture onto the base and wrap the tin exterior in foil.
Place the tin into a roasting tray filled with 2cm of hot water.
Bake for 75 to 90 minutes until golden-brown and just set.
Turn off the oven and leave the cake inside for at least two hours.
Simmer blueberries and sugar in a pan until the sauce thickens.
Serve the cooled cheesecake slices with the blueberry compote.