Prepare the Crust:

Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.

In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.

Press the mixture evenly into the bottom of the pan.

Bake for 10 minutes, then set aside to cool.

Prepare the Cheesecake Filling:

In a large bowl, beat cream cheese and sugar until smooth.

Add eggs, one at a time, mixing well after each addition.

Stir in vanilla extract, sour cream, and flour until combined.

Pour the cheesecake batter over the cooled crust.

Prepare the Blueberry Topping:

In a saucepan over medium heat, combine blueberries, sugar, cornstarch, lemon juice, and water.

Stir and cook until the mixture thickens (5-7 minutes). Remove from heat and let cool slightly.

Spread the blueberry topping evenly over the cheesecake batter.

Prepare the Crumble Topping:

In a small bowl, mix flour, oats, brown sugar, and cinnamon.

Cut in the cold butter using a fork or hands until the mixture becomes crumbly.

Sprinkle the crumble topping over the blueberry layer.

Bake the Cheesecake:

Bake for 50-55 minutes, or until the center is just set.

Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.

Refrigerate for at least 4 hours before serving.

Serve:

Remove from the pan, slice, and enjoy this delicious blueberry crumble cheesecake!