Melt the butter in a saucepan, remove it from the heat, crush the biscuits into the butter.
Place a bottomless springform cake tin on a dish, put the biscuit mixture directly into the springform on the dish and press it down well.
 
Place the gelatine sheets in cold water for about 10 minutes.
Chop the chocolate for the mousse into small pieces and melt it over a water bath.
Whip the sugar and eggs until fluffy and mix the cream cheese in together with the lime rind.
Carefully remove the gelatine from the water and melt it over the water bath. 
Cool the gelatine with the lime juice.
Whip the cream until it is firm.
Mix the cooled chocolate into the egg mixture.
Add the gelatine and fold in the cream.
Pour the mousse over the biscuit base and then add the blueberries.
Soak the gelatine for approximately 10 minutes.
Heat ½ dl of the blueberry juice.
Melt the gelatine directly in the warm juice.

Mix with the rest of the juice and pour over the cake - allow it to cool for at least 3 hours.​