Step 1: Make the Crust

1. Preheat your oven to 325°F (163°C).

2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened.

3. Press into the bottom of a 9-inch springform pan and slightly up the sides.

4. Bake for 8–10 minutes, then set aside to cool.

Step 2: Prepare the Blueberry Layer

1. In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat.

2. Cook for 4–5 minutes until the berries begin to burst and release juice.

3. Stir in the cornstarch slurry and simmer until thickened (about 1 minute).

4. Remove from heat and let cool to room temperature.

Step 3: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese until smooth.

2. Add sour cream, sugar, flour, and lemon zest, and mix until combined.

3. Beat in eggs one at a time, then stir in vanilla. Don’t overmix—just until smooth.

Step 4: Assemble the Cheesecake

1. Pour the cheesecake filling over the baked crust.

2. Spoon the cooled blueberry sauce over the top, gently swirling with a knife if desired (or layer it without swirling).

Step 5: Make the Crumble Topping

1. In a bowl, mix flour, oats, brown sugar, cinnamon, and salt.

2. Cut in the cold butter with a fork or fingers until the mixture resembles coarse crumbs.

3. Sprinkle crumble evenly over the blueberry layer.

Step 6: Bake the Cheesecake

1. Wrap the bottom of your springform pan with foil and place in a larger baking dish.

2. Pour hot water into the outer dish to create a water bath.

3. Bake at 325°F for 55–65 minutes, or until the edges are set and the center has a slight jiggle.

4. Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.

5. Remove from oven and chill in the fridge for at least 4 hours or overnight.

Step 7: Slice and Serve

1. Once fully chilled, run a knife around the edge of the pan and release the springform.

2. Slice with a warm knife for clean edges.

3. Serve as is, or with whipped cream and extra fresh blueberries on top.