Blueberry Crumble Cheesecake

Preheat oven to 180°C (350°F).

Place the graham crackers in a large ziplock bag and crush into fine crumbs with a rolling pin. Combine crumbs with melted butter and mix well.

Press the crumbs firmly into the bottom of a 6-inch springform pan using the back of a spoon or a flat-bottomed cup. Chill in the fridge for 20 minutes.

In a bowl, combine all crumble topping ingredients and rub the butter into the dry ingredients until it resembles wet sand. Lightly press the mixture into uneven clumps and set aside.

In a large mixing bowl, combine cream cheese and granulated sugar, pressing and mixing with a spatula until smooth.

Add sour cream, eggs, whipping cream, flour, and lemon juice one at a time, mixing thoroughly after each addition until smooth.

Remove the chilled crust from the fridge, pour the cheesecake filling over it, and bake for 10 minutes.

Remove the cake from the oven, sprinkle about 2/3 of the blueberries evenly over the surface, then add the crumble topping and remaining blueberries.

Return to the oven and bake at 180°C (350°F) for another 40–45 minutes until the top is golden.

Let the cheesecake cool to room temperature, then refrigerate overnight before serving.