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, then remove and let cool.

In a large bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, and vanilla extract, mixing until combined.

Add eggs one at a time, mixing on low speed until just blended. Pour the filling over the cooled crust.

Bake for 50 minutes or until the center is set. Turn off the oven and let the cheesecake cool inside for 1 hour.

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

Remove from heat and let cool slightly.

In another bowl, mix flour, brown sugar, and oats. Cut in the cold butter until the mixture resembles coarse crumbs.

Sprinkle the crumble mixture over the cooled cheesecake and blueberry topping.

Bake the cheesecake with the crumble topping for an additional 15-20 minutes until golden brown.

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