Preheat oven to 325°F (160°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper.

Prepare the crust: Blend crackers and sugar until fine crumbs form. Add melted butter and mix until combined. Press firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes. Cool slightly.

Prepare the blueberries: In a bowl, mix blueberries, sugar, flour, and lemon juice until coated. Set aside.

Make the crumble: Mix flour and brown sugar. Pour in melted butter and combine with a fork until crumbly. Set aside.

Make the filling: Beat cream cheese on low speed for 1 minute. Add sugar and mix until smooth.

Mix sour cream and cornstarch until smooth. Add to cream cheese along with vanilla extract. Mix gently.

Add eggs two at a time, mixing on low speed just until combined. Do not overmix.

Pour batter into cooled crust. Spoon blueberry mixture evenly over the top. Sprinkle crumble over blueberries.

Place the springform pan in a larger pan and create a water bath with hot water.

Bake for 1 hour 20–30 minutes. The center should still slightly jiggle.

Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour.

Cool completely at room temperature, then refrigerate at least 6 hours or overnight before slicing.