Preparation

• Preheat the oven to 325°F and line a 9 or 10 inch springform pan with parchment paper on the bottom and grease the sides of the pan well. Set aside.
• In a large bowl combine the butter, granulated sugar, brown sugar, flour, and salt. Use a fork or your fingers to mix together until the mixture clumps together and resembles wet sand.
• Press about ⅔ of the mixture into the prepared pan to form the crust of the cheesecake. Set aside the remaining crumb topping.
• Whip the softened cream cheese, sour cream, and granulated sugar together in a stand mixer for 2 minutes until smooth and creamy. Add the vanilla extract and then the eggs one at a time, beating until just combined.
• Pour the cheesecake batter over the crust in the prepared pan. Drop the pan on the counter a few times to eliminate air bubbles. Top with the blueberries, evenly spacing them. Then, add the remaining crumble topping.
• Carefully place in the middle rack of the oven and bake for 1 hour, rotating halfway. The center should be wobbly but not overbaked.
• Once done, turn off the oven and slightly open the door. Leave the cheesecake inside for an hour to cool gradually.
• After an hour, run a knife along the edges to release from the pan, set on a cooling rack for 1 hour to come to room temperature. Cover with tinfoil and refrigerate overnight.
• When ready to serve, release the springform pan. For the vanilla glaze, combine powdered sugar, milk, vanilla extract, and salt in a mixing bowl and whisk to combine. Drizzle over cheesecake before slicing into 16 servings.