Prep: Preheat oven to 325°F. Line a 9″ springform pan with parchment paper on the bottom of the pan or leave it unlined if you’re serving the cheesecake directly on the pan base.

Make the crumble: In a small bowl, stir flour and brown sugar together. Pour in melted butter and stir until the flour is all saturated. Set aside to cool and firm up.

Make cheesecake batter: In a large mixing bowl, use a whisk or spatula to cream the softened cream cheese until it’s smooth. Add sugar, greek yogurt, lemon juice, and vanilla extract. Whisk until smooth and creamy.

Add eggs: Add the eggs one at a time, whisking in between each addition.

Fill pan: Pour the cheesecake batter into your springform pan. Sprinkle the blueberries across the top of the batter.

Add toppings: Use your hands to break up the crumble topping into smaller pieces. Sprinkle it on top of the blueberries. Finally, sprinkle sliced almonds on top.

Bake: Bake the cheesecake for 60-70 minutes or until the outer edge of the cake is set but the middle is still jiggly.

Chill overnight: Let the cheesecake cool completely at room temperature before chilling it in the fridge for at least 6 hours or overnight.