1. Preheat oven to 350F.

2. In a food processor, add graham cracker crumbs, butter and sugar. Pulse to combine all ingredients.

3. Add graham cracker crumb mixture to 8-inch springform pan with 3 inch high sides. Use the bottom of a glass to smooth out the graham cracker crumbs along the bottom and sides of the pan. Bake in preheated oven 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325F.

4. Make the Blueberry Jam. In a large skillet, add all ingredients for blueberry jam. Cook over medium heat, stirring frequently until mixture is thickened. Remove from heat and set aside. Allow jam to fully cool.

5. Make the Crumble Topping. In a medium size bowl, combine all ingredients for crumble topping. Use a fork to claw/mix the ingredients together. Place in refrigerator to cool and firm up until ready to use.

5. Make the cheesecake filling.

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, add softened cream cheese, sour cream and sugar. Beat on medium speed until smooth and creamy, roughly 2-3 minutes, scraping down the bowl halfway through. Add in the heavy cream, vanilla and salt and beat just until combined. Scrape down bowl of mixer.

Add eggs, one at a time, and mix JUST until combined. Scrape down the bowl in between adding the eggs to ensure the batter is completely mixed together. You don’t want to overmix the batter at this point, as overmixing can create too much air in the batter and cause the cheesecake to crack when baked. You can alternatively mix the eggs in by hand, since it is a bit more gentle.

6. Assemble. Add half the cheesecake batter to the cooled graham cracker crust. Dollop spoonfuls of cooled blueberry jam on top. Pour remaining cheesecake batter over top. Dollop spoonfuls of the remaining blueberry jam on top of cheesecake. Crumble the crumble topping over top of cheesecake.

7. Get the cheesecake ready to bake. Wrap the bottom and sides of the springform pan with aluminum foil. Place in a large roasting pan and add boiling hot water to bottom of pan so that it is 2 inches up the sides of the springform pan. You want to make sure the water is not higher than the aluminum foil covering.

6. Bake the cheesecake. In the preheated 325F oven, add the cheesecake/roasting pan and bake for 80-90 minutes. The center should jiggle slightly and the edges should be set. Prop the oven door open and allow the cheesecake to sit in the warm oven for 1 hour to cool.

7. Chill the cheesecake and serve. Allow the cheesecake to sit in fridge for 4 hours or overnight, covered, before serving. Enjoy!

8. Storing leftovers.  Store leftover cheesecake, wrapped, in the refrigerator for up to 5 days.