Blueberry Crumble Cheesecake is a delicious dessert combo of crumble crusty and blueberry cheesecake. Combining the richness of creamy cheesecake, the burst of juicy blueberries, and the delightful crunch of a buttery crumble from a digestive biscuit, this dessert is a heavenly treat for any occasion. It is rich, smooth, crunchy sweet, and refreshing at the same time.

1. Crush digestive biscuits with a rolling pin or a food processor and combine the crumbs with melted butter until well combine. 2. Pour the crust into the springform pan. Press down the crust mixture on the bottom of the springform pan with a hand and chill it into the fridge.

Crumbs 1. In a food processor combine flour, cold butter, light brown sugar, vanilla extract, and sea salt. Pulse several times to mix. Do not overmix or the crumble will be clumpy. Chill in the fridge until using the crumbs.

1. In a big bowl, beat cream cheese and sugar using a hand mixer or stand mixer on a medium-low speed. 2. Add sour cream and beat on medium speed until combine. 3. Add the eggs one at a time at a low speed, beating after each addition until well combined. Once the eggs have been added, scrape the side and the bottom of the bowl with a spatula. 4. Add flour and vanilla, beat until just combined. Scrape the side and the bottom of the bowl with a spatula again and make sure all the ingredients are well combined. 5. Pour the cheesecake batter into the prepared crust then sprinkle the blueberries on top of the cheesecake batter and sprinkle crumbs evenly on top of blueberries. Bake the cheesecake for 45 minutes.