Follow these simple steps to create your Blueberry Crumble Cheesecake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Crust:
– In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until combined.
– Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
3. Bake the Crust: Bake the crust in the preheated oven for 10 minutes or until slightly golden. Remove from the oven and set aside to cool.
4. Make the Cheesecake Filling:
– In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
– Add the eggs one at a time, mixing after each addition. Next, stir in the vanilla extract and sour cream until fully combined.
– Gently fold in the fresh blueberries.
5. Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
6. Prepare the Crumble Topping:
– In a separate bowl, combine the rolled oats, flour, brown sugar, and cinnamon.
– Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
7. Add Topping: Evenly sprinkle the crumble topping over the cheesecake filling.
8. Bake the Cheesecake: Bake in the oven for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
9. Cool the Cheesecake: Once baked, turn off the oven, crack the door, and let the cheesecake cool in the oven for about an hour. This helps prevent cracking.
10. Chill: After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight.
11. Serve: Once chilled, carefully remove the sides of the springform pan. Top with additional blueberries if desired and slice to serve.