Preheat oven to 400 degrees. Lightly grease four (4-inch) spring-form pans.
Press each quarter of puff pastry inside the spring-form pans. Refrigerate while you prepare the batter.
In the bowl of a standing mixer, beat the cream cheese and caster sugar at medium speed until very smooth, about 3 minutes.
Add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and reduce mixer speed to low.
Add the half + half, vanilla bean paste and a dash of salt. Mix until just combined.
Add the flour and mix until combined.
Pour the batter into the prepared pans.
Sprinkle the blueberries over the batter. Gently fold the corners of the pastry over the blueberries. Sprinkle with raw sugar.
Bake for 40 - 45 minutes, until golden brown on top and at the edges. The center should still be jiggly.
Allow to cool for 5 minutes then gently unmold. Let cool completely.
Serve at room temperature or slightly chilled, garnished with powdered sugar.
This is an adaptation of Half Baked Harvest’s Simple Blueberry Basque Cheesecake recipe.