Preparation:
Mix melted butter with crushed biscuits and transfer to springform pan, refrigerate for one hour. In a small saucepan, heat the cranberries with lemon juice and sugar, then blend until smooth.
In a large bowl, beat cream cheese with powdered sugar, heavy cream, vanilla extract, and cooled blueberry mixture.
Add the gelatin and mix everything well. Transfer the mixture to a springform pan. Refrigerate overnight or for a few hours. Decorate with blueberries and flowers.
Enjoy!
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