Preheat your oven to 325°F (160°C).

In a food processor or blender, crush the graham crackers until they reach a fine flour-like consistency.

Mix the crushed graham crackers with the melted butter until well combined.

Firmly press the mixture into the bottom of a springform pan.

Bake for 10 minutes and then set aside to cool slightly.

In a large mixing bowl, using a hand or stand mixer, beat together the cream cheese, sour cream, and sugar for 2 to 3 minutes until completely smooth.

Add the eggs one at a time, beating after each addition until fully combined.

Mix in the vanilla extract.

Pour the cheesecake filling over the cooled graham cracker crust and spread evenly.

In a separate bowl, toss the blueberries with the sugar, flour, and lemon juice until evenly coated.

Sprinkle the blueberry mixture over the cheesecake filling.

In a small bowl, mix together the melted butter, flour, sugar, and cinnamon until crumbly.

Sprinkle the crumble topping evenly over the blueberries.

Bake the cheesecake at 325°F (160°C) for 60 to 70 minutes. The center should still be slightly wobbly.

Turn off the oven, leave the door slightly open, and let the cheesecake sit in the oven for 1 hour.

After 1 hour, remove the cheesecake from the oven and let it cool on the counter for another hour.

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before slicing and serving.