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

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

Preheat the oven to 350 degrees.

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

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

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

Spread the filling over the crust in the pan.

Bake the cheesecake for 15 minutes.

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

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

Remove the cheesecake and top with the blueberry jam.

Chill for several hours in the fridge.

Top with fresh blueberries before serving.

Enjoy!