Start by lining a cookie sheet with parchment paper.

Melt the butter in the microwave.

Grab a different bowl and add in the flour, sugar, and salt and stir well.

Add your melted butter to the mixture and blend until small particles form.

Once done, pour the mixture onto your parchment paper and cookie sheet and bake at 400 degrees for 20-25 minutes.

Keep an eye on it. You might need to turn the crumble to make certain that it bakes evenly.

Once done, move to wire rack to cool.

Grab your Spring-form pan and line the bottom with parchment paper. Melt 1/3 cup of butter and set aside.

In a large bowl, crumble up the muffins and sprinkle with 1 tablespoon of sugar and milk.

Pour your melted butter over the top and mix it with your fingers.

Once done, take and press the muffin mixture into the bottom of the Spring-form pan and make certain to use the back of a spoon to press down evenly. Then, place the pan in the freezer.

To make the Cheesecake

In a mixing bowl, put the softened cream cheese and mix on low speed. Blend until creamy.

Add in the half and half, blending the whole time. Add the heavy cream a little at a time and blend as well.

Make certain that you're scraping the sides as you go.

Add in the vanilla, and the granulated sugar, and blend well.

Next, take and add the powdered sugar a little at a time, blending between additions.

Once done, take and pour half of the mixture into another bowl, and place in the refrigerator.

In another mixing bowl, add in 1 pint of fresh (washed) blueberries, and blend.

Then, add 1/2 teaspoon of blue food coloring gel, and blend. Once that is done, add 1/2 teaspoon of purple food coloring gel, and blend.

When you get the color that you like, pour the mixture into the Spring-form pan on top of the blueberry muffin crust. Allow it to sit for 2 hours.

Once that time has passed, remove the white cheesecake from the fridge and pout it on top of the blue layer. This is going to be full in the pan so just smooth it with a spoon and place it back in the freezer for a minimum of 4 hours or overnight.

Before serving, put some of the shortbread crumble on top of the cheesecake and then take off the outside form from the Spring-form pan.

Cut the cheesecake and plate it.