Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then remove from the oven to cool.

In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.

Add sour cream, sugar, and vanilla extract. Mix until well combined.

Add eggs one at a time, mixing well after each addition. Pour the filling over the cooled crust.

Bake in the preheated oven for 50 minutes or until the center is set. Remove from the oven and let cool.

In a saucepan over medium heat, combine blueberries, sugar, cornstarch, and lemon juice. Cook until the mixture thickens and blueberries burst, about 5-7 minutes.

Allow the blueberry topping to cool slightly before spreading it over the cheesecake.

In a mixing bowl, combine flour, brown sugar, oats, and cold cubed butter. Use a fork or pastry cutter to mix until crumbly.

Sprinkle the crumble topping over the blueberry layer.

Return the cheesecake to the oven and bake for an additional 10-15 minutes until the crumble is golden brown.

Remove from the oven and let cool completely before refrigerating for at least 4 hours or overnight.