Preheat your oven to 320°F. Get an 8-inch springform pan ready with your chosen crust, lining it with paper for easy removal.

In a stand mixer, lightly beat the softened cream cheese until it's smooth. Be careful not to overbeat to prevent cracking. Add in the almond flour, vanilla extract, sour cream, and sweetener, mixing until just combined. Add the eggs one by one, stopping once the mixture is smooth. Gently fold in the blueberries with a rubber spatula.

Pour the cheesecake filling into the prepared crust and bake for 1 hour and 10 minutes, or until the top is set and the filling slightly jiggles when touched.

Let the cheesecake cool completely, then refrigerate it overnight.

For the blueberry topping, toss the blueberries with the coconut flour. Place them in a small saucepan with the water and heat until the mixture starts bubbling and thickens.

Once the cheesecake is chilled, spread the blueberry topping over the top and refrigerate for another 2 hours to firm up.