Preheat the oven to 170 C / Gas 3. Grease a 23cm loose-bottomed cake tin.
Combine the butter and crushed digestives in a bowl and mix well. Transfer to the prepared cake tin and press down with the back of a spoon to form a compact base. Place in the fridge to chill while you prepare the filling.
In a large mixing bowl, combine the cream cheese, yoghurt, condensed milk, almond extract and cardamom and beat until thick and creamy. Add the eggs gradually, making sure that they are well blended.
Remove the base from the fridge then spoon the cream cheese mixture over the top of the base, pressing the berries into the filling just a little so that they are half enveloped.
Bake in the preheated oven for 1 hour until the centre of the cheesecake is set. Remove from the oven and cool completely to room temperature before placing in the fridge to chill for 3 hours. To serve, remove from the cake tin and serve topped with fresh blueberries.