Step 1: Make the Crust
Preheat the oven to 160°C (325°F). Line the bottom of your springform pan with parchment paper.

In a food processor, pulse the cookies and sugar until finely ground. Add the melted butter and blend until the mixture resembles wet sand.

Press the mixture firmly into the bottom and slightly up the sides of the springform pan. Use the bottom of a glass to flatten it.

Bake for 10 minutes, then remove and let cool. Keep the oven on.

Step 2: Prepare the Blueberries and Crumble
In a bowl, toss the blueberries with sugar, flour, and lemon juice. Mix until the flour is no longer visible and set aside.

In another bowl, combine flour and brown sugar for the crumble. Pour in the melted butter and mix with a fork until crumbly. Set aside.

Step 3: Make the Cheesecake Filling
In a large bowl, beat the cream cheese on low speed until smooth. Add the sugar and mix until fully combined.

In a small bowl, stir together sour cream, cornstarch, and vanilla extract. Add to the cream cheese and mix until smooth.

Add the eggs two at a time, mixing on low just until incorporated. Scrape down the sides and give it a final mix to ensure everything is smooth.

Step 4: Assemble the Cheesecake
Pour the cheesecake batter over the cooled crust and smooth the top.

Evenly spoon the blueberry mixture over the top of the cheesecake, then sprinkle the crumble evenly over the berries.

Place the springform pan inside a larger cake pan. Then place both inside a roasting pan and fill with boiling water halfway up the sides.

Step 5: Bake and Cool
Bake for 1 hour and 20 to 30 minutes. The center should still jiggle slightly when gently shaken.

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

Remove from the water bath and let cool completely on a wire rack for another hour.

Transfer to the fridge and chill for at least 6 hours, preferably overnight.