Crush the biscuits into fine crumbs and stir through with the melted butter. Line the bottom of a loose-bottomed baking tin with the crumbs so that it forms a base 1cm thick. Chill the base in the fridge and preheat the oven to 160°C.
Beat the cream cheese, sugar, lemon zest and vanilla together in a bowl until smooth. Beat in the flour, then the eggs, one at a time.
Place the biscuit-lined baking tin onto a baking tray before pouring the cheesecake mixture in. Bake for 45 minutes before switching off the oven and leaving the door just ajar so the cheesecake will cool slowly. When the oven is at room temperature then transfer the cheesecake to the fridge.
Put the blueberries, brown sugar and juice from the lemon in a pan. Bring to a simmer for 1 minute then leave to cool.
Serve a slice of the cheesecake with a dollop of the blueberry compote. Serves 8