• Preheat the oven to 350°F/180°C, spray a springform pan with baking spray, and line with parchment paper. Set aside.

Graham Cracker Crust

• Pulse the graham crackers to a fine crumb in a food processor or crush by hand. Then stir the graham cracker crumbs, brown sugar, and salt together in a large mixing bowl. Mix in the melted butter.
  160 grams graham crackers, 75 grams brown sugar, ¼ teaspoon salt, 113 grams unsalted butter
• Press the graham cracker mixture into the bottom and up the sides of the prepared springform pan. Bake for 10 minutes.
• Remove the pan from the oven and lower the heat to 325°F/165°C. Place a casserole dish or oven-safe skillet on the bottom rack and fill with hot water. This is the "water bath" that creates steam to prevent cracks.

Cheesecake

• Beat the softened cream cheese and sugar together in a large mixing bowl with a hand mixer or stand mixer until smooth and creamy. Scrape down the sides of the bowl with a rubber spatula.
  680 grams full fat cream cheese, 140 grams granulated sugar
• Beat in the sour cream, vanilla extract, cornstarch, and salt on low speed.
  150 grams sour cream, 2 teaspoon vanilla extract, 1 tablespoon cornstarch, ¼ teaspoon salt
• Mix in the eggs one at a time on low, scraping the sides of the bowl after eggs 2 and 3. Fold with a rubber spatula a few times to pop air bubbles.
  3 large eggs
• Pour the filling over the crust and smooth out the top. Set aside as you prepare the blueberries and crumble topping.

Blueberries and Crumble

• In a small bowl, mix the blueberries, granulated sugar, and all-purpose flour together. Set aside.
  250 grams blueberries, 2 teaspoon granulated sugar, 2 teaspoon all purpose flour
• For the crumble, combine the flour, sugar, and brown sugar in a separate medium bowl. Then whisk in the melted butter with a fork until crumbly with no dry patches remaining.
  90 grams all purpose flour, 85 grams granulated sugar, 65 grams brown sugar, 70 grams unsalted butter
• Gently spoon the blueberries on top of the cheesecake batter. Then evenly sprinkle the crumble on top of the blueberries.
• Bake the cheesecake for 75-90 minutes or until the cheesecake jiggles a bit in the center with a gentle shake.
• Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the oven and cool on top of it for 1 more hour before covering in plastic wrap and chilling in the refrigerator for 6 hours or overnight.
• Once the cheesecake is completely cool and set, release the springform pan, slice, and enjoy!