Preheat the oven to 180 C / Gas 4. Grease a deep loose bottomed round 20cm cake tin.
In a bowl, combine the biscuits and melted butter and mix well. Press into the prepared cake tin with the back of a spoon to form a base. Chill in the fridge while you make the filling.
Combine the mascarpone cheese, blueberry puree, honey, sugar and egg yolks in a bowl and whisk until thick and creamy. Then sprinkle in the cornflour and fold in.
In a separate clean bowl (and using clean beaters), whisk the egg whites with a pinch of salt, until they're stiff. Fold the fluffy egg whites into the cream cheese mixture (do this gently and slowly, this will help the finished cheesecake to be light and fluffy).
Remove the cake tin from the fridge and spread the cheesecake mixture on top of the biscuit base.
Bake in the oven for 35 minutes until firm and lightly golden brown. Remove from the oven and allow to cool to room temperature for 1 hour and then chill in the fridge for 3 hours.
Once chilled, dust with icing sugar and top with fresh whole blueberries. Transfer to a serving plate and serve.