Put the biscuits in a freezer bag and crush with a rolling pin. Mix the crushed biscuits with the melted butter.
Line a 22 cm (approximately 9 inch) springform pan with parchment paper, spread the biscuit mixture onto the base of the pan, firmly press and refrigerate.
Heat the lemon juice. Soak the gelatin in cold water for about 10 minutes, squeeze out and dissolve in the lemon juice. Stir in 2 tablespoons yogurt. Then add the remaining yogurt and cream cheese and stir until smooth.
Whip the heavy cream until stiff and stir about one-third into the cream cheese mixture, then fold the rest in loosely.
Pour the cream cheese mixture into the springform pan, smooth the top and put back in the refrigerator.
Combine the wine, water and sugar. Add a little of this liquid to the cornstarch and stir until smooth. Boil the remaining liquid with the cinnamon stick and then mix in the cornstarch. Boil briefly and remove the cinnamon stick. Remove from the heat, stir in the blueberries and cool.
Spread the blueberry mixture over the center of the top of the cake, leaving a 3 cm (approximately 1 inch) wide white border. Return to the refridgerator and chill well. Serve cut into slices.