Prep oven to 325 F (160 C). Line a 9-inch (23 cm) springform pan bottom with parchment.
Make crust by pulsing cookies and sugar, then blending in melted butter. Press firmly into pan and bake 10 minutes. Cool until cool to the touch.
Toss blueberries with sugar and flour, then mix in lemon juice until no dry flour remains.
Mix crumble by combining flour and brown sugar, then stirring in melted butter until clumpy.
Beat cream cheese on low, add sugar, then mix sour cream + cornstarch + vanilla in on low. Add eggs two at a time on low, mixing only until combined.
Assemble by pouring batter into crust, then topping with blueberries and crumble.
Bake 1 hour 20 to 30 minutes, until edges are set and the center has a slight wobble.
Cool with oven off and door cracked for 1 hour, then cool to room temperature and refrigerate at least 6 hours, preferably overnight.
