Preheat the oven to 180C/375F degrees.

Grease/spray an 8 inch springform cake tin.  You can also line with parchment paper.

In a bowl, mix the coconut sugar and butter together until soft and blended.

Add the egg yolks and vanilla extract and stir thoroughly.

Combine the coconut flour, salt, baking powder and then add to the wet ingredients.  Mix well.

In another bowl, using a beater, whisk the egg whites until stiff.

Gently fold the egg whites into the cake mixture.

Spoon the mixture into the springform pan and smooth evenly. 

In a bowl, add the softened cream cheese and beat with the coconut sugar.

Add the egg, vanilla extract, lemon juice, zest and beat until smooth.

Spread this mixture over the cake mixture into the springform pan and smooth evenly.

For the topping, place the coconut flour, cinnamon and coconut sugar in a bowl and mix until combined.

Add the butter and mix with your hands, gently, so that the mixture looks like breadcrumbs.  Gently add the blueberries and mix well.  Spread the topping over the cheesecake layer.

Bake for 40-45 minutes until firm and the top is cooked.

Remove from the oven and allow to cool.   The cheesecake can be served at room temperature or chilled in the fridge.

Serve and enjoy!