Line the bottom of a 8 inch or 20 cm springform pan with parchment paper.

Crush digestive biscuits with a rolling pin or a food processor and combine the crumbs with melted butter until well combine.

Pour the crust into the springform pan. Press down the crust mixture on the bottom of the springform pan with a hand then flatten using glass and chill it into the fridge while making the cheesecake filling.

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.

Preheat oven to 325ºF or 160°C.

In a big bowl, beat cream cheese and sugar using a hand mixer or stand mixer on a medium-low speed until smooth, soft and creamy, about 2 minutes.

Add sour cream and beat on medium speed until combine.

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.

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.

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. When baking, do not open the door of the oven. The cheesecake is done when a small area in the center should be slightly jiggly and the edges should be puffed and light golden brown.

After 45 minutes, turn off the oven and let the cheesecake completely cool at room temperature. Cover the cheesecake with plastic wrap then chill in the fridge for at least 6 hours or overnight.