Creating Blueberry Crumble Cheesecake can be straightforward if you follow these simple steps:

1. Prepare the Crust: Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press this mixture into the bottom of a 9-inch springform pan.

2. Bake the Crust: Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool slightly.

3. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and continue mixing until creamy.

4. Add Eggs: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and sour cream until fully incorporated.

5. Pour the Batter: Pour the cream cheese mixture over the prepared crust in the springform pan.

6. Prepare the Blueberry Topping: In a separate bowl, mix fresh blueberries, granulated sugar, cornstarch, and lemon juice until the blueberries are well coated.

7. Add to Cheesecake: Distribute the blueberry mixture evenly over the cheesecake filling.

8. Prepare the Crumble Topping: In another bowl, combine rolled oats, flour, brown sugar, and cinnamon. Pour in melted butter and mix until crumbly.

9. Top the Cheesecake: Sprinkle the crumble mixture generously over the blueberries.

10. Bake the Cheesecake: Place the cheesecake in the oven and bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.

11. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside for another 30 minutes. Then remove it, allow to cool to room temperature, and cover it in the refrigerator for at least 4 hours (or overnight) for the best results.

12. Release from Pan: Before serving, carefully run a knife around the edges of the springform pan and release it.