Preparation

• Preheat your oven to 350°F. Lightly grease the sides of a high-sided 8-inch round springform pan and line the bottom with a round of parchment paper.
• Make the crumble topping. Combine 1 ¼ cups flour, brown sugar, salt, cinnamon and nutmeg in a medium bowl. Add cooled melted butter and stir to combine, then rub together with your hands until it forms clumps.
• Remove 1 ¼ cups and add the oats - this will be your crumble topping.
• Make the crust. Add 3 tablespoons flour to the main mixture and mix it in. Tip the mixture out into your prepared baking pan and press it evenly over the base and about 1-inch up the sides.
• Bake for 10-12 minutes until lightly golden. Reduce the oven temperature to 325°F.
• Make the filling. Cream the soft cream cheese in a large bowl on medium speed using an electric hand mixer until very smooth. Add sugar and mix until smooth and creamy.
• Blend in eggs one at a time, mixing until just combined after each addition. Mix in sour cream, lemon juice and vanilla on low speed until just combined, then mix in the flour.
• Make the blueberry topping. Combine blueberries, sugar, flour and lemon juice in a medium bowl and toss to combine.
• Assemble cheesecake. Pour the vanilla cheesecake batter into the pre-baked crust. Gently spoon the berries over top in an even layer and sprinkle the crumble topping over the berries.
• Bake for 50 minutes. Turn off the oven and leave it in for another 15 minutes.
• Transfer pan to a wire rack. Run a thin bladed knife around the edges of the pan to release the cheesecake from the sides. Let cool completely and then refrigerate for at least 4 hours or overnight.
• Make the glaze. Combine all glaze ingredients in a small bowl and whisk to blend evenly until smooth. Drizzle over the cheesecake and serve!