Blueberry Crumble Cheeesecake

CRUMBLE / CRUST
1 and 1/2 cups (200 g) flour
6 tbsp (80 g) sugar
1/2 tsp (1/2 càc) cinnamon
3/4 cup (175 g) butter

FILLING
6 pkg (40 oz / 900 g) Philadelphia Cream Cheese / Homemade Soft Cheese
1 cup (200 g) sugar
2 tsp (càc) vanilla
6 eggs
1 tub (16 oz / 50 cl) crème fraîche or sour cream

GARNISH
2 cups (250 g) fresh blueberries

Preheat oven to 325°F

CRUMBLE CRUST
Mix flour, 6 tbsp sugar and cinnamon. Cut in cold butter with pastry blender or two knives until mixture resembles coarse crumbs. Save 1/2 cup for the crumble topping. Press remaining crumbs firmly onto bottom of pan. Bake 25 minutes or until the edge is lightly browned.

FILLING
Beat cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs and sour cream, beating after each addition. Pour over baked crumble crust.

TOPPING
Top with blueberries and sprinkle with reserved crumb mixture.

Bake 1 hour 15 minutes. Turn off the oven, prop the oven door open with an oven mitt and let the cheesecake sit in the hot oven another hour. When you take the cheesecake out of the oven, you should allow it to cool completely before refrigerating it. If it chills too quickly it will crack. Let it refrigerate 24 hours before serving it. Cheesecake is always best after it marinates in the fridge for a while. Bon Appetit.