Add the cookies to the bowl of a food processor and process until you reach fine crumbs. Add the melted butter and blitz to coat the crumbs.
Add the crumbs to an 8-inch springform pan and use the back of a spoon to firmly press into the sides and bottom of the pan. Place in the fridge for 20 minutes.
Line a baking tray with baking paper and add the blueberries, brown sugar, lime zest and lime juice. Use a spoon to mix and coat the blueberries in the sugar and lime. Bake for 10 minutes on 180°C / 350°F. Once cooked, allow to cool completely, then run through a sift to drain of excess liquid. You’ll use the blueberries that are strained for the middle of the cheesecake and then use the sauce to drizzle on top with the remaining blueberries.
Add the softened cream cheese to a large mixing bowl and use an electric hand mixer to mix until creamy, about 3 minutes. Scrape the bowl down and add the melted white chocolate. Mix until well combined.
To a separate large bowl add the cream, mascarpone, and vanilla extract. Whip to stiff peaks.
Zest the lime into the cheesecake mixture and add the lime juice. Mix until well combined. Scrape down the bowl and add the whipped cream. Use a spatula to fold through until well combined.
Add half the cheesecake mixture to the chilled crust.Spread around evenly. Add half the stewed blueberries and spread. Add the remaining cheesecake mixture and use a spatula to spread around flat. Chill in the fridge for 4 hours to set, overnight is best. Once set, take out of the springform pan and place on a serving plate. Add the remaining stewed blueberries and slice to serve.
StorageCheesecake can be stored in an airtight container for up to three days.If you’re making it ahead of time, add the blueberries on top right before serving to make it look as fresh as possible!