1. Make the Cookie Crust

1. Preheat oven to 160°C / 325°F. Line a 23 cm / 9-inch springform pan with parchment paper on the bottom.

2. Blend crackers and sugar in a food processor until fine and sandy.

3. Add melted butter and blend to combine.

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

5. Bake for 10 minutes, then cool until just warm. Leave the oven on.

2. Prepare the Blueberries & Crumble

Blueberries:

1. In a bowl, mix blueberries, sugar, flour, and lemon juice until no dry flour remains.

Crumble:

1. Combine flour and brown sugar in a bowl.

2. Add melted butter and mix with a fork until crumbly and evenly moistened.

3. Set both aside.

3. Make the Cheesecake Filling

1. In a stand mixer (paddle attachment) or with a hand mixer, beat cream cheese on low speed for 1 minute.

2. Add sugar and mix on low for another minute. Scrape the bowl and mix 30 seconds more.

3. In a separate bowl, whisk sour cream and cornstarch until smooth.

4. Add the sour cream mixture and vanilla to the cream cheese and mix on low until combined.

5. Add the eggs two at a time, mixing on low just until incorporated.

6. Scrape the bowl and mix briefly once more.

4. Assemble & Bake

1. Pour cheesecake batter over the crust.

2. Scatter the blueberries evenly on top, followed by the crumble.

3. Place the springform pan inside a larger cake pan.

4. Place both into a roasting pan and pour hot water into the outer pan (water bath).

5. Bake for 1 hour 20–30 minutes.

6. Cheesecake should have a slight wobble in the center when gently shaken.

5. Cool & Chill

1. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

2. Remove from water bath and cool on a rack for another hour.

3. Refrigerate for at least 6 hours—preferably overnight.