Ingredients
Method
Prepare the Crust:
Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, melted butter, granulated sugar, and vanilla extract; mix well until crumbly. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until set and lightly browned. Allow cooling.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar, sour cream, and vanilla, mixing until well-combined. Add eggs one at a time, mixing until just blended. Gently fold in the fresh blueberries. Pour the cheesecake filling into the cooled crust, spreading evenly.
Prepare the Crumble Topping:
In a separate bowl, combine rolled oats, all-purpose flour, light brown sugar, and cinnamon. Add the softened butter and mix until it resembles coarse crumbs. Sprinkle the crumble mixture evenly over the cheesecake batter.
Bake the Cheesecake:
In the preheated oven, bake the cheesecake for about 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour. This helps prevent cracking.
Cool and Chill:
Once cooled to room temperature, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for best results.
Serve:
Before serving, garnish with the reserved fresh blueberries on top. Release the cheesecake from the springform pan, slice, and enjoy the delicious blueberry crumble cheesecake!
Prep Time: 25 minutes | Total Time: 6 hours | Servings: 8-10