Combine blueberries, water, lemon juice, lemon zest, and sugar in a small saucepan.

Simmer gently, crushing the blueberries slightly as they cook.

Remove from heat and transfer to a jar. Refrigerate to thicken and cool.

Lightly grease an 8-inch springform pan.

Crush the biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.

Mix the crumbs with melted butter until well combined.

Press the mixture into the bottom of the prepared pan, using a glass or jar to smooth it out.

Refrigerate while you make the filling.

In a mixing bowl, beat the cream cheese, powdered sugar, lemon juice, lemon zest, and melted white chocolate until smooth.

In a separate bowl, whip the heavy cream until it forms stiff peaks (be careful not to over-whip).

Gently fold the whipped cream into the cream cheese mixture until just combined.

Spread half of the cheesecake filling evenly over the crust.

Swirl some of the blueberry sauce into the filling.

Cover with the remaining cheesecake filling.

Refrigerate overnight to set.

Once set, top with the remaining blueberry sauce.

Enjoy your creamy, dreamy lemon blueberry cheesecake!