Prepare the Oven and Pan: Start by placing a rack in the middle of your oven and preheating it to 400 degrees F. Grease a 9-inch spring-form pan, ensuring it's well-coated, and line the bottom with parchment paper to prevent sticking.

Roll Out the Puff Pastry: On a clean surface, gently roll out the thawed puff pastry to about 1/4 inch thickness. Carefully press the pastry into the prepared pan, extending it slightly up the sides if possible, then chill it in the refrigerator while you work on the filling.

Mix the Cream Cheese Filling: In a medium-sized mixing bowl, beat together the cream cheese and granulated sugar at medium speed until smooth and creamy, which should take around 2 minutes. Add in each egg one at a time, fully incorporating them before adding heavy cream, vanilla extract, and kosher salt.

Incorporate Flour and Pour Batter: Sift in the all-purpose flour into your creamy mixture and mix until just combined, ensuring not to overmix. Pour this luscious batter into your chilled puff pastry-lined pan and gently sprinkle fresh blueberries over the top.

Bake Your Cheesecake: Before placing it in the oven, fold over any excess pastry corners over the blueberries if desired, then sprinkle granulated sugar on top of the cake. Bake for approximately 55-65 minutes until you achieve a deeply golden brown top while ensuring it's still jiggly in the center for that perfect texture.