Place all of the base ingredients (excl. the water) into a food processor and blitz until you reach a fine crumb texture. Then add the water, tablespoon by tablespoon until the mixture sticks together when pressed between thumb and finger.
Press the mixture into the bottom of a 20cm round, springform cake tin. You can line the cake tin with parchment paper for easy removal of the cheesecake if desired but I find it is easy to remove after freezing by using a sharp knife.
Place the base in the fridge while you make the filling.
Rinse out the food processor jug, then add the filling ingredients (excl. blueberries). Processes for 1-2 mins until VERY smooth. Scrape down the side and continue processing until there are no lumps at all.
Now, remove the base from the fridge, pour in half of the filling, then scatter 1 cup blueberries over the mixture, ensuring roughly an even layer, then add the remaining filling mixture on top. Give it a little shake to spread evenly or use the back of a spoon to spread out.
Place the cheesecake in a large plastic bag or box and place in the freezer to set for at least 5hours or overnight.
Remove from the freezer 30-60mins before serving and cover generously with the extra blueberries.