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

2. In a food processor, blend the cookies and sugar until fine crumbs form. Add melted butter and pulse to combine.

3. Press the mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then cool while keeping the oven on.

4. In a bowl, toss blueberries with sugar, flour, and lemon juice. Set aside.

5. In another bowl, mix flour and brown sugar, then stir in melted butter until crumbly. Set aside.

6. Beat cream cheese on low speed for 1 minute. Add sugar and beat another minute. Scrape bowl and mix briefly.

7. Mix sour cream and cornstarch until smooth, then add with vanilla to the cream cheese mixture and combine.

8. Add eggs two at a time, mixing on low speed until just incorporated.

9. Pour batter into crust. Top evenly with blueberry mixture and crumble.

10. Place pan in a larger pan and add hot water to create a water bath. Bake 1 hour 20–30 minutes until slightly wobbly in the center.

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

12. Remove and cool completely on a wire rack for another hour.

13. Refrigerate for at least 6 hours or overnight before serving.