Line a mould with baking paper which has been greased with butter.
Crush the biscuits in a bowl and mix with the butter (ensure butter is not cold). Stir well until you obtain a mixture that will be the base of the cheesecake.
With a spoon, cover the base of the mould with the previous mixture.
Whisk the cheese in a bowl using a mixer or hand mixer, add the eggs, condensed milk, vanilla and whisk for a further 1-2 minutes.
Pour the previous mixture into the mould and bake in the fryer until the top turns golden.
Remove the cake from the fryer and leave to rest for 1 hour at room temperature. Then, leave it in the fridge for 6-8 hours.
Remove from the mould and add blueberry jam on top to serve.