In a bowl, bash the biscuits into fine crumbs. Slowly melt the butter and mix into the biscuits ensuring the crumbs are evenly covered.
Take a loose bottom, round tin and put the biscuits in the base. Press down (you can use a potato masher for this) to form and even layer. Place in the oven for 10 minutes, then leave to one side.
In a large bowl, mix the cheese and sugar together. Once it is well mixed, add the yogurt and then slowly add the eggs and mix. Don't use a whisk, as you don't want too much air in the mixture. Add lemon zest, juice and blueberries. Mix again and pour the mixture onto the crunchy biscuit base.
Pop in the oven for 40-45mins. Let it cool, and serve.
Notes
Nutritional values are based on one of ten servings.