Pre-heat the oven to 200°C.
Combine the fine biscuit crumbs with the melted butter until you have the consistency of wet sand. Use this mixture to line the base of an 8 inch springform cake tin. Transfer to the fridge to chill.
Meanwhile, beat the cream cheese in a large mixing bowl using an electric hand held whisk until smooth and creamy, usually 2 minutes. Add the caster sugar and the plain flour and mix again for 1 minute. Add the vanilla extract and lemon juice and then the eggs and egg yolk, one at a time, beating between additions. Fold in the grated apple at this point.
Add 200ml of half-fat sour cream and mix until smooth. Pour into the biscuit base and tap gently on the side to release any trapped air bubbles. Dot the blueberries into the cheesecake filling, distributing them as evenly as possible. Transfer to a baking sheet and bake for 10 minutes at 200°C before reducing the temperature to 110°C.
Bake for a further 25 minutes then turn off the oven and open the door, allowing the cheesecake to sit in the oven for 2 hours. Once cool, remove from the springform tin and sit on wire rack. Use a hot, sharp knife to cut into portions before serving.