Preheat the oven to 160C/325F. Prepare a 23 cm/9 inch springform pan with parchment paper.

For the cookie crust, blend cookies and sugar in a food processor, mix with melted butter, press into the pan, and bake for 10 minutes. The crust should be fragrant and set but not browned.

For the blueberries, mix blueberries, sugar, flour, and lemon juice in a bowl so the fruit is evenly coated.

For the crumble, combine flour and brown sugar, mix with melted butter until crumbled.

For the cheesecake, mix cream cheese and sugar until smooth, then blend in sour cream, cornstarch, and vanilla. Add eggs two at a time until combined.

Pour cheesecake batter into the springform pan, top with blueberries and crumble.

Place the springform in a larger pan, fill with hot water, and bake for 80-90 minutes.

Let cool in the oven for an hour, then refrigerate for at least 6 hours before serving.