Biscuit Base

Place the biscuits in a zipper bag and crush them finely using a rolling pin. Pour in the melted butter and knead it into the crushed biscuits until well combined.

Place in a mold and press down tightly with the back of a spoon or the bottom of a glass. Refrigerate until ready to use.

Cheesecake Batter

Soak the gelatin sheets in cold water to soften. If using powdered gelatin, combine the powdered gelatin with 1 ½ tablespoons water.

Combine the cream cheese and granulated sugar and mix well.

Warm half of the heavy cream and add the softened gelatin. (or the water combined with the gelatin if using powdered gelatin.) Stir until the gelatin is completely dissolved in the cream. Add the remaining cream to the batter and mix until incorporated.

Pour into molds and refrigerate.

Assembly

Remove the tart from the refrigerator, warm the outside and bottom well, and unmold the tart. Transfer to a plate.

Cut the melon in half and remove the seeds with a spoon. Hollow out the melon roundly with a fruit scoop.

Whip the cream and place in a squeeze bag fitted with a round tip. Squeeze out a round shape along the outer edge of the tart, all the way around.

Place the melon inside the whipped cream. Garnish with blueberries and it is ready to serve!