Preheat oven to 325°F (163°C).
Grease a 9-inch springform pan.
Prepare the Crust
In a bowl, combine graham cracker crumbs, melted butter, and sugar.
Press mixture firmly into the bottom of the springform pan.
Bake for 10 minutes, then allow to cool.
Make the Blueberry Layer
In a saucepan, combine blueberries, sugar, cornstarch, and lemon juice.
Cook over medium heat until slightly thickened. Remove from heat and cool slightly.
Prepare the Cheesecake Filling
In a large bowl, beat cream cheese until smooth.
Add sugar and mix well.
Add eggs one at a time, mixing after each addition.
Stir in vanilla extract and sour cream until creamy.
Make the Crumble Topping
In a bowl, combine flour, brown sugar, cinnamon, and cold butter.
Use a fork or pastry cutter until crumbly.
Assemble the Cheesecake
Pour half the cheesecake filling over the crust.
Spoon blueberry mixture evenly over the filling.
Add remaining cheesecake batter on top.
Sprinkle crumble topping evenly over cheesecake.
Bake
Bake for 60–70 minutes until center is mostly set but slightly jiggly.
Turn off oven and leave cheesecake inside with the door slightly open for 30 minutes.
Cool completely, then refrigerate at least 6 hours or overnight before serving.
