Preparation

• Preheat your oven to 350°F. Lightly grease the sides of a high-sided 8-inch round springform pan and line the bottom with a round of parchment paper.
• Make the crumble topping by combining 1 ¼ cups flour, brown sugar, salt, cinnamon, and nutmeg in a medium bowl. Add cooled melted butter and stir to combine, then rub together with your hands until clumpy. Remove 1 ¼ cups and add the oats for the topping.
• Make the crust by adding 3 tablespoon flour to the main mixture and mixing it in. Press it evenly over the bottom and about 1-inch up the sides of the pan. Bake for 10-12 minutes until lightly golden.
• Reduce the oven temperature to 325°F.
• Make the filling by creaming the soft cream cheese on medium speed until smooth. Add sugar and mix until creamy. Blend in eggs one at a time, then add sour cream, lemon juice, and vanilla. Mix in flour and ensure no lumps.
• Prepare the blueberry topping by combining blueberries, sugar, flour, and lemon juice in a medium bowl and toss to combine.
• Assemble the cheesecake by pouring the cheesecake batter into the crust. Spoon berries over top and sprinkle crumble topping. Bake for 50 minutes, then leave in the oven for another 15 minutes.
• Run a knife around the edges of the pan to release the cheesecake. Let cool and then refrigerate for at least 4 hours.
• Make the glaze by combining all glaze ingredients in a small bowl and whisk until smooth. Drizzle over the cheesecake before serving.