In a large bowl stir flour, baking powder, salt, brown sugar, sugar. Add butter to flour mixture.

Stir the mixture well with a pastry blender until coarse crumbs.

Wrap an 18cm springform baking pan with foil and brush with oil. Pour part of the prepared crumbs into the mold, form the bottom and sides of the pan. Send to the freezer for now.

Wrap the rest of the crumbs (about 0.5 cups) with plastic wrap and refrigerate.

For the creamy cheesecake filling, combine cream cheese, mascarpone, vanilla, sugar and corn starch in a medium bowl. Add eggs and stir, do not beat.

Gently mix the cream cheese filling with a whisk.

Pour half of the cheesecake mixture over the chilled crust, scatter about 2/3 cup blueberries over the top of the filling.

Spread the rest of the cream cheese layer on top of the cake batter. Sprinkle blueberries on top.

And leftover crumbly topping.

Bake at an oven temperature of 350 F until golden brown, for a total time of 60-70 minutes. If it starts to brown too much, cover with aluminum foil.

Let the cake rest to room temperature.

For the glaze stir sugar and milk together. If it is too thin, add powdered sugar, if too thick, add more milk.

Drizzle frosting over cooled cheesecake.