For the crust: Mix the cookies and fold them into the melted butter.
Pour the mixture into a baking tin and bake for 5 minutes at 160°C (320°F).
Combine the blueberries, sugar, flour, and lemon juice. Set aside. For the crumble: Mix together the butter and sugar, then add the flour and mix by hand. Set aside.
For the cheesecake: Mix together the cheese and sugar, then add the heavy cream and eggs. Add the vanilla extract and drizzle over the base of the cookies.
Garnish with berries and sprinkle with the crumble topping.
Bake for 1 hour and 20 minutes at 160°C (320°F). Let cool for 40 minutes.
Refrigerate for 6 hours and then serve.
