Crumble the biscuits or go ahead and just blend them in a blender to make things easier. Add the softened or semi-runny butter to them, 1 egg and stir the mixture well.
Lay out the mixture on the bottom of a lightly greased form, press firmly with your hands, to get an even layer.
Put it in a preheated 356°F (180 °C) oven for 10 min.
Beat the mascarpone with the sugar and egg yolks. Separately, beat the egg whites to snow with a pinch of salt and then mix with the other mixture.
Distribute the mixture onto the now cooled biscuit layer, smooth it out and put it in the oven again for about 10 min. Then leave it to cool well in the fridge.
Take it off the stove and mix with the gelatin. After cooling but before it gels, you have to distribute the mixture onto the cheesecake.
Put the blueberry cheesecake for several hours in the fridge.