1. Prepare the Oven and Pan

• Preheat the oven to 400°F (200°C) and position a rack in the middle.
• Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Roll Out the Puff Pastry

• Roll the puff pastry on a floured surface to ¼-inch thickness.
• Press it into the springform pan, ensuring it covers the bottom and partially up the sides.
• Chill in the refrigerator while preparing the batter.

3. Make the Cheesecake Batter

• In a mixing bowl, beat the cream cheese and sugar on medium speed until smooth and creamy (about 2 minutes).
• Add the eggs, one at a time, beating until fully incorporated.
• Reduce speed to medium-low, then mix in the heavy cream, vanilla extract, and salt.
• Sift in the flour and mix until just combined.

4. Assemble the Cheesecake

• Pour the batter into the puff pastry-lined pan.
• Sprinkle the blueberries evenly over the batter, allowing some to sink.
• Gently fold the edges of the puff pastry over the batter.
• Sprinkle the top with granulated sugar.

5. Bake the Cheesecake

• Bake for 55–65 minutes, or until the top is deeply golden brown and the center is still jiggly.
• Let the cheesecake cool for 5 minutes, then carefully remove from the pan.
• Cool completely before slicing.

6. Serve

• Serve at room temperature or chilled. Optionally, dust with powdered sugar before serving.