Crush the biscuits into fine crumbs using a food processor or a sealed bag and rolling pin.
Mix the crumbs with the melted butter until the texture resembles wet sand.
Press the crumb mixture firmly into the base of a springform pan using the bottom of a glass.
Chill the crust in the refrigerator for at least 30 minutes.
Whip the chilled heavy cream in a large bowl until stiff peaks form.
In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until perfectly smooth.
Gently fold the whipped cream into the cream cheese mixture until combined.
Pour the filling over the prepared crust and smooth the top with a spatula.
Combine blueberries and lemon juice in a small saucepan, heating briefly if desired, then spoon over the chilled cheesecake.
Refrigerate the cheesecake for at least 6 hours until fully set.