For the crust, position the rack in the center of your oven and preheat to 375 degrees. Wrap the outside of a 10-inch diameter springform pan with heavy-duty foil. Combine all the ingredients in a food processor. Blend the mixture until the crumbs are moist and press crumb mixture in the bottom of the pan. Bake until brown. Transfer the crust to a rack and cool. Leave oven temperature the same.
For the filling, beat cream cheese and sugar together in a large bowl with an electric mixer. Beat in flour and add one egg at a time until just combined. Mix in sour cream, vanilla and milk. Pour filling into the crust. Place the springform pan in a large roasting pan. Pour hot water into the roasting pan, enough that it touches 1 inch up the sides of the pan. Bake the cheesecake until set in the center and the top is puffed and golden brown, about one hour. Turn off the oven and close the door. Let the cheesecake stand in the oven for another hour. Remove from roasting pan and refrigerate until cold.
To prepare the topping, stir blueberry spread in a large skillet over low heat until it melts. Remove from heat and add blueberries. Toss to coat. Spoon the mixture over the top and spread evenly. Chill until cold. Run a small knife around the sides of the cake to loosen it. Release the pan sides and transfer the cake onto a platter. Enjoy!