Directions

• Preheat oven to 350 degrees. Add all crust ingredients to a bowl and mix to combine. Press crust mixture onto bottom and sides of a 9-inch springform pan.
• In a stand mixer fitted with the paddle attachment, add cream cheese and sugar and beat for about 2 to 3 minutes, until smooth and creamy. Add remaining cheesecake filling ingredients and mix for another 1 to 2 minutes, until smooth. Scrape down sides of bowl once or twice to ensure everything is fully incorporated.
• Pour cheesecake filling into prepared crust.
• In a medium bowl, add blueberries, flour, lemon juice and sugar, and toss until blueberries are evenly coated. Spoon on top of cheesecake filling.
• In another medium bowl, add flour, brown sugar, oats, butter and vanilla extract and use a fork or your hands to mash together until evenly combined. Sprinkle over blueberries.
• Water bath instructions: To prevent any water from leaking into the crust, place springform pan in a slightly larger pan, then place that pan in an even larger one. Fill bottom pan with water. Alternatively, wrap several pieces of aluminum foil around cheesecake pan and place directly in the larger pan with the water bath.
• Bake for approximately 1 hour and 10 to 15 minutes, then turn off oven and prop oven door open with a dish towel. Let cool in oven for 1 hour, then refrigerate for several hours, until completely chilled and set. Optional: Top with powdered sugar. Enjoy!