Preheat oven to 160C.

Line an 8” square tin with parchment large enough so that it has overhanging edges.

Grind the biscuits in food processor and transfer to a bowl.

Add melted butter and mix well.

Transfer this mix to the prepared tin and press until the base is compact.

Bake in preheated oven for 10 minutes.

By the time, the base is baking, prepare the filling and topping.

Cream together cream cheese and condensed milk in a bowl until there are no lumps in the mixture.

Add vanilla, and mix well. Keep it aside.

In another bowl, take maida, sugar, cinnamon and cubed butter. Using a fork or your fingertips, mix it until it is a crumbly mixture.

Once the base is baked, remove from oven, add the cheesecake filling and spread it evenly.

Add the blueberries on top of the cheese mixture.

Finally add the crumble on top. Add slivered almonds and bake it at 160C for 45 minutes.

Remove from oven and allow it to cool completely.

Cover with cling film and refrigerate for 3-4 hours.

With the help of the overhanging parchment paper, lift the cheesecake out of the tin.

Using a warm knife, slice it into 16 squares.