• Preheat the oven to 325 F or 160 C.
• In a 8×8 square pan or 7×11 inch rectangular pan lined with foil, mix together the butter, sugar, and cookie crumbs. Pat the mixture down evenly onto the tray using a measuring cup or your fingers (you can prebake the crust for around 10 min in a 350 degree oven. This ensures a crispier and less soggier crust- totally optional!).
• Beat the cream cheese with the vanilla until fluffy. Add the sugar, and beat till it resembles the consistency of frosting. Add the eggs in one by one- just until incorporated. It is a cheesecake, so the denser, the better.
• Pour the mixture onto the crust and bake for 1-1.5 hours or until the center no longer jiggles, or jiggles very little- the tester inserted method does NOT work here!
• Combine all the ingredients for the sour cream topping.
• Take the cheesecake out of the oven, and spread the sour cream mixture evenly over the top.
• Put the cheesecake back into the oven for an additional 10 min.
• Cool COMPLETELY in the fridge for 4-5 hours.
• Top with your desired topping, tastes great with the blueberry topping! (see below)

For the blueberry topping:

• In a saucepan over medium heat, combine 3/4 cup of blueberries with a squeeze of fresh lemon juice. Add 2 tbsp sugar, bring the mixture to a boil. Switch off the heat, and add 3/4 cups of additional blueberries, and cool completely. Add in a little bit of water before using if you want a thinner consistency. Once you’ve topped it on the cheesecake, eat immediately.