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.
• Make the crumble by combining the butter, granulated sugar, brown sugar, flour, and salt in a large bowl. Mix until the mixture resembles wet sand.
• Press about ⅔ of the mixture into the pan to form the crust. Set the pan and remaining topping aside.
• Make the cheesecake by whipping the cream cheese, sour cream, and granulated sugar together for 2 minutes until smooth. Add vanilla extract and eggs one at a time, mixing until combined.
• Pour cheesecake batter over the crust and drop the pan on the counter to remove air bubbles. Top with blueberries and remaining crumble topping.
• Bake in the oven for 1 hour, rotating halfway through. The center will be wobbly when done.
• Turn off the oven and open the door slightly, leaving the cheesecake inside for an hour to cool down gradually.
• Remove from the oven, run a knife along the edges, and let cool on a rack for 1 hour. Cover and refrigerate overnight.
• Release the springform pan, make the vanilla glaze by combining powdered sugar, milk, vanilla extract, and salt, and drizzle over the cheesecake. Slice and serve.