Main Instructions

• Preheat oven to 350F.
• In a food processor, add graham cracker crumbs, butter and sugar. Pulse to combine all ingredients.
• Add graham cracker crumb mixture to springform pan. Smooth out along the bottom and sides. Bake for 8 minutes. Remove and set aside.
• In a large skillet, add all ingredients for blueberry jam. Cook over medium heat, stirring frequently until thickened. Remove from heat and set aside to cool.
• In a bowl, combine all ingredients for crumble topping. Mix together and refrigerate.
• In a stand mixer, add softened cream cheese, sour cream and sugar. Beat until smooth. Add heavy cream, vanilla and salt. Mix just until combined. Add eggs one at a time.
• Add half the cheesecake batter to the crust. Dollop blueberry jam on top. Pour remaining batter and dollop remaining jam. Crumble topping over cheesecake.
• Wrap the springform pan in aluminum foil. Place in a roasting pan and add boiling water up to 2 inches from the bottom.
• In the preheated oven, bake for 80-90 minutes. Center should jiggle slightly. Cool in the oven for 1 hour.
• Chill in the fridge for 4 hours or overnight before serving.
• Store leftovers wrapped in the refrigerator for up to 5 days.