Preheat the oven to 160ºC/325ºF and prepare a 23 cm/9 inch springform tin lined with parchment paper.

In a food processor, blend the cookies and sugar until fine. Add melted butter and blend again.

Press the mixture into the springform pan and bake for 10 minutes. Let it cool.

Mix blueberries with sugar, flour, and lemon juice. Set aside.

For the crumble, mix flour and brown sugar. Add melted butter and mix until crumbly. Set aside.

Cream cream cheese with sugar using a hand mixer. Add sour cream, cornstarch, vanilla, and mix.

Add eggs two at a time, mixing on low speed. Pour the batter into the springform pan.

Top with blueberries and crumble. Place in a water bath and bake for 1 hour and 20-30 minutes.

Let the cheesecake cool in the oven for 1 hour with the door slightly open. Then cool to room temperature.

Refrigerate for at least 6 hours or overnight before serving.