Start by crushing the digestive biscuits into fine crumbs. You can place them in a food processor or put them in a plastic bag and use a rolling pin. Make sure the crumbs are fine to achieve a smooth base.

In a separate bowl, mix the biscuit crumbs with melted butter until well combined. The mixture should have a sandy consistency. Next, press this mixture firmly into the bottom of a springform pan to create an even base. Place the pan in the refrigerator to chill while you prepare the filling.

In a mixing bowl, combine the cream cheese and powdered sugar. Beat with an electric mixer until the mixture is smooth and creamy. This should take about 2-3 minutes.

Next, add the sour cream and vanilla extract, mixing until fully blended. Gently fold in the blueberries, taking care not to mash them too much as you want them to hold their shape.

Once the mixture is ready, take your prepared crust from the refrigerator and pour the cheesecake filling over the base. Smooth the top with a spatula. Cover with plastic wrap and place back in the fridge for at least 4 hours or preferably overnight to set.

While the cheesecake is setting, you can prepare the lemon curd. In a medium saucepan, whisk together the granulated sugar, eggs, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens, about 10 minutes.

Once thickened, remove from the heat and stir in the butter and lemon zest until smooth. Allow the lemon curd to cool completely before using.

Once the cheesecake has set, carefully remove it from the springform pan. You can serve it plain or top it with the lemon curd. Spread the cool lemon curd evenly over the cheesecake.

Finally, slice and serve with additional blueberries on top if desired. This dessert is perfect for any occasion!