1. Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan for the perfect cheesecake baking experience.

2. Crush the digestive or graham crackers into fine crumbs. Mix the crumbs with the granulated sugar and melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan.

3. In a bowl, gently toss the fresh blueberries with the granulated sugar, all-purpose flour, and lemon juice. Set the blueberry mixture aside for later.

4. In a separate bowl, combine the all-purpose flour, dark brown sugar, and butter. Use your fingers or a fork to mix the ingredients until a crumbly texture is achieved. This will be the irresistible topping for your Blueberry Crumble Cheesecake.

5. Using a stand mixer or a hand mixer, beat the cream cheese until it’s smooth and creamy. Gradually add the granulated sugar, sour cream, cornstarch, and vanilla extract, mixing until well combined. Finally, incorporate the eggs one at a time, gently mixing after each addition.

6. Pour the cheesecake batter over the prepared cookie crust. Carefully spread the blueberry mixture over the top of the batter, and then sprinkle the crumble topping evenly over the blueberries.

7. Bake the Blueberry Crumble Cheesecake for 50–60 minutes, or until the edges are set, and the center is slightly jiggly. Once baked, allow the cheesecake to cool completely at room temperature.

8. After the cheesecake has cooled, refrigerate it for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to firm up. When ready to serve, release the springform pan and slice the Blueberry Crumble Cheesecake into desired portions. Enjoy the harmonious blend of creamy cheesecake, sweet blueberries, and crunchy crumble topping.