Preheat the oven to 160ºC/325ºF. Prepare a 23 cm/9 inch springform tin lined with parchment paper.

In a food processor, add the cookies and granulated sugar, blend until a fine sand-like texture. Melt the butter and add it to the processor, blend again.

Add the cookie crumbs to the springform and press down with a glass.

Bake for 10 minutes then let it cool. Keep the oven turned on.

In a small bowl, mix together the blueberries, granulated sugar, and all-purpose flour, then add lemon juice and mix until combined.

For the crumble, mix all-purpose flour and brown sugar, then melt the butter and combine until a crumbled structure forms.

Cream the cream cheese for 1 minute, then add granulated sugar and mix for 1 minute. Scrape down the bowl and mix for another 30 seconds.

Mix together sour cream and cornstarch until smooth, then add to the cream cheese with vanilla extract and mix until combined.

Add two eggs at a time, mixing until combined, and scrape down the sides before a final mix.

Pour the cheesecake batter into the spring pan. Gently add blueberries and crumble on top.

Place the springform pan in a larger pan filled with hot water or wrap it in foil for a water bath. Bake for 1 hour and 20-30 minutes.