Preheat the oven.

In a bowl, mix graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of a springform pan.

In another bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, heavy cream, vanilla extract, almond extract, and salt. Mix well.

Add eggs one at a time, blending well after each addition. Fold in fresh blueberries.

Pour the cheesecake mixture over the crust.

Bake in the oven for 50 minutes or until set.

Allow to cool, then frost the top with softened butter, granulated sugar, almond flour, beaten egg, and almond extract.

Top with sliced almonds and dust with powdered sugar before serving.