1. 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.
2. 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.
