1. Cookie Crust

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

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

Add melted butter and blend until evenly combined.

Press crumbs firmly into the base and slightly up the sides of the pan.

Bake for 10 minutes, then cool completely. Keep oven on.

2. Blueberries & Crumble

In a bowl, mix blueberries, sugar, and flour. Add lemon juice and stir until evenly coated. Set aside.

In another bowl, mix flour and brown sugar. Pour over melted butter and mix with a fork until crumbly. Set aside.

3. Cheesecake Filling

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

Add sugar and mix on low for 1 minute, scraping the bowl as needed.

In a small bowl, mix sour cream and cornstarch until smooth. Add to the batter along with vanilla and mix until combined.

Add eggs two at a time, mixing on low speed just until incorporated. Scrape down the bowl and give a final gentle mix.

4. Assemble & Bake

Pour cheesecake batter into the cooled crust.

Evenly spoon blueberries over the batter, then sprinkle with crumble topping.

Place springform pan into a larger cake pan, then place that into a roasting pan. Carefully fill the roasting pan with hot water (water bath).

Alternatively: Wrap the springform pan tightly with triple-layer foil and place directly into the water bath.

Bake for 1 hour 20–30 minutes, until edges are set and the center has a slight wobble.

5. Cooling & Setting

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

Remove from water bath and cool at room temperature for another 1 hour.

Refrigerate for at least 6 hours, preferably overnight, before slicing.