First, take a bowl, and in that crush all the digestive biscuits and prepare the crumbs.

Now, in another mixing bowl, take the cream cheese, and add the vanilla essence. Mix them well and add a bit of lime juice to it.

Continue mixing for 2-3 minutes.

After that, take a saucepan and boil the milk.

Take a separate bowl and the egg yolks and sugar.

Now start mixing them with consistent stirs and add in 2-3 tbsp of milk. This should be done while stirring.

Next, add this mixture to the saucepan containing the boiling milk. Keep stirring them continuously and do not stop. Otherwise, lumps will start to form.

Keep the flame on low and go on cooking until the mixture thickens.

Pour the mixture into the cream cheese and start to fold them gently from the outwards.

Combine them nicely until the entire mixture becomes smooth and creamy.

Next, add in the whipped cream and fold it into the creamy blend of ingredients.

When all the elements come together take the spring form pan out of the fridge and put the creamy and fluffy mixture on the crust.

Keep it in the refrigerator again until it becomes hard.

Now, to make the blueberry drizzle, first, take the gelatine and dissolve it in cold water.

Take a pan and heat it until hot.

When it starts to become soft and mushy, add the sugar to taste.

Keep on stirring until the sugar dissolves nicely.

Put in a bit of lime juice and mix. Then, to this, add the dissolved gelatine.

Stir everything and when you see the mixture has started to thicken, give it a taste test.

If you are satisfied, take the topping out of the flame and transfer it into a bowl.

Take the cheesecake out of the fridge and drizzle the topping on it.

Spread it evenly and keep it in the fridge. This will help to set the cheesecake well.