Preheat your oven to 350°F. Combine the biscuit crumbs and melted butter. Press the mixture firmly into the bottom of a well-greased 9-inch springform pan. Bake for 15 minutes to set the crust, then remove and let cool slightly.

Raise your oven temperature to 400°F.

Beat the cream cheese and sugar together until smooth. Pro Tip: Keep your mixer on a lower speed setting. High speeds whip excess air into the batter, which causes the cheesecake to puff up like a soufflé in the oven and then collapse and crack as it cools.

Incorporate the eggs one at a time, followed by the heavy cream, flour, vanilla, and fresh lemon zest. Pour this silky batter over your pre-baked crust.

Bake at 400°F for exactly 15 minutes. This initial burst of heat sets the delicate structure of the cake's edges.

Without opening the oven door, drop the temperature down to 200°F and bake for 1 hour. This low, gentle heat ensures the center cooks evenly without drying out.

Turn the oven off completely and crack the door open a few inches. Leave the cheesecake inside for one final hour. This gradual cooling process prevents thermal shock, which is the main cause of surface cracks.

Spread a smooth layer of blueberry jam over the top of the cooled cake to create a vibrant, sweet barrier. Chill the cake in the refrigerator for several hours. Right before serving, pile the fresh, whole blueberries on top of the jam layer for a beautiful textural contrast.