Preheat oven to 190 ℃ (375 ℉). Grease a 20cm (8 inch) springform pan and line the base of the pan with parchment paper.
Melt the butter in the microwave or saucepan. Place biscuits into a food processor and processor until breadcrumb stage. Add the ground ginger and melted butter to the crumbs and mix well until combined.
Pour the mixture into the prepared cake tin and spread until the mixture is smooth and evenly distributed. Bake for 5 min and then set aside to cool while preparing the cheesecake filling.
Turn oven down to 165 ℃ (325 ℉). In a mixing bowl beat the cream cheese and sugar until incorporated. Add the eggs, cream, vanilla essence and flour to the mixture and mix until well combined and smooth. Take care not to overwhip.
Pour mixture onto the cooled biscuit base. Bake for 20 minutes, then turn off the oven and leave the cake in the oven for further 30 minutes.
Remove from oven and then allow to cool to room temperature. Cover the cake and place in the refrigerator for at least 8 hours or overnight to set.
For the blueberry sauce, place all the ingredients into a saucepan and stir until combined. Heat over medium heat until mixture comes to a gentle boil. Turn heat down and simmer for 5 minutes. Remove from the heat and allow the sauce to cool completely before topping the cake.
Once blueberry sauce has cooled, remove the cake from the outer ring by running a thin knife / spatula around the edge of the cake. Transfer to a serving platter or cake stand. Spoon the blueberry sauce over the cheesecake and allow a further 30 minutes in the refrigerator before serving.
Serve with some delicious whipped cream or ice-cream.