1. Prepare the Cookie Crust

1. Preheat oven to 160°C / 325°F.

2. Line the bottom of a 9-inch springform pan with parchment paper.

3. Blend cookies and sugar in a food processor until fine crumbs form.

4. Add melted butter and mix until combined.

5. Press mixture firmly into the bottom and slightly up the sides of the pan.

6. Bake for 10 minutes, then allow to cool while preparing fillings.

2. Prepare Blueberries

1. In a bowl, combine blueberries, sugar, flour, and lemon juice.

2. Mix gently until evenly coated.

3. Set aside.

3. Make the Crumble

1. Mix flour and brown sugar in a bowl.

2. Pour melted butter over the mixture.

3. Stir with a fork until crumbly.

4. Set aside.

4. Make the Cheesecake Filling

1. Beat cream cheese on low speed for about 1 minute until smooth.

2. Add sugar and mix until combined.

3. Mix sour cream and cornstarch separately, then add along with vanilla extract.

4. Add eggs two at a time, mixing slowly after each addition.

5. Scrape the bowl and mix briefly to ensure a smooth batter.

5. Assemble the Cheesecake

1. Pour cheesecake batter into the cooled crust.

2. Spoon blueberry mixture evenly over the top.

3. Sprinkle crumble topping over blueberries.

6. Water Bath & Baking

1. Wrap the springform pan with triple layers of aluminum foil or place it inside a larger cake pan.

2. Set the pan into a roasting tray.

3. Fill the tray with hot water halfway up the sides.

4. Bake for 1 hour 20–30 minutes.

The cheesecake should still slightly wobble in the center.

7. Cooling Process

1. Turn off the oven and leave the door slightly open.

2. Let cheesecake cool inside the oven for 1 hour.

3. Remove from water bath and cool at room temperature for another hour.

4. Refrigerate for at least 6 hours, preferably overnight.