For the Filling
- 12 oz cream cheese
- 1/2 cup sour cream
- 1/2 cup sugar
- 2 eggs
- 1/2 tsp salt
- 1 1/2 tsp vanilla - OR vanilla bean paste
For the Blueberries
- 2 tsp sugar
- 2 tsp all purpose flour
- 1 tbsp fresh lemon juice
- 1 cup fresh blueberries - rinsed and patted dry
For the Crust
- 10 graham crackers - finely crushed
- 3 tbsp sugar
- 4 tbsp butter - melted
For the Crumble Topping
- 1 cup all purpose flour
- 1/4 cup brown sugar
- 1/4 cup sugar
- 7 tbsp butter - cold
- Preheat oven to 325 degrees. Line an 8×8 square baking pan* with parchment paper, leaving an overhang on at least 2 sides for easy removal.
- In a medium size mixing bowl combine crust ingredients, then spread into prepared pan, creating an even layer. I pressed mine flat with the bottom, of a measuring cup. Place in oven and bake for 10 minutes. Remove and allow to cool while preparing the remaining components.
- In a small mixing bowl, combine all blueberry ingredients, toss gently to combine, set aside.
- In a medium size mixing bowl, combine all ingredients for crumble topping. Cut the butter in with a pastry blender until the mixture is coarse, set aside.
- In the bowl of a stand mixer, beat together cream cheese, sour cream and sugar until smooth. NOTE: it’s really important that the cream cheese, sour cream and eggs are at room temperature, otherwise you’ll end up with a clumpy batter! With mixing speed on low, add vanilla, salt and one egg. Mix until combined, then add the remaining egg, mixing until incorporated.
- Pour the cheesecake batter over the baked (and slightly cool) crust. Spread evenly with a spatula. Carefully place blueberry mixture over top, evenly covering the cheesecake. Finally, top with crumble. Place in oven and bake for 40-45 minutes or until the cheesecake has set and the crumble is lightly golden brown in color. Remove from oven and allow to cool for 1½ hours or until it reaches room temperature. Place in refrigerator and chill for at least 4 hours before removing, cutting and serving.