In a food processor, blend together the biscuits, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom and half way up the side of a 25cm springform pan.
In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla. Blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.
Bake in the middle of the oven for 1 hour. Turn off the heat and crack the oven door open an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan.
In a saucepan, combine sugar and cornflour. Stir in water and blueberries. Bring to a boil then simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice, allow to cool and store in a glass jar until ready to serve.