Start this recipe by preparing the biscuit base. Grease a 30cm rectangular loose-bottomed cake tin with some butter and put aside. Mix the melted butter with the crushed biscuits and press into the base and sides of the cake tin and place in the fridge while you make the filling. In a medium sized bowl, beat together the cream cheese and caster sugar till light, then add in the vanilla essence, eggs and the lime zest. Continue to beat the mixture till it is smooth and creamy. Remove the cake tin from the fridge and pour the cheesecake filling over the blueberries and the biscuit base. Even out with a spatula, then carefully place the cake tin in the oven at 180`c, and bake the cheesecake for about 35-40 minutes. When ready, remove the cheesecake out of the oven and allow to cool completely before transferring onto your serving plate. Finish off by decorating the top with the berries and glaze with hot clear glazing jelly. Serve slices of the cheesecake with a scoop if strawberry ice-cream on the side.