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

1. Preheat Oven: Preheat your oven to 325°F (160°C).
2. Make the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix well until fully combined.
3. Prepare the Pan: Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
4. Combine Cream Cheese: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
5. Add Vanilla and Eggs: Mix in the vanilla extract, then add the eggs one at a time, beating just until combined.
6. Add Sour Cream: Fold in the sour cream until the mixture is smooth.
7. Incorporate Blueberries: Gently fold in the blueberries, being careful not to break them.
8. Pour Mixed Ingredients: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
9. Prepare the Crumble: In a separate bowl, mix together flour, rolled oats, brown sugar, melted butter, and cinnamon until crumbly.
10. Add Crumble Topping: Evenly sprinkle the crumble topping over the cheesecake filling.
11. Bake the Cheesecake: Place the springform pan in the oven and bake for 45-55 minutes. The center should be set but slightly jiggly.
12. Cool: Remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes.
13. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set completely.
14. Serve: Once chilled, remove from the springform pan, slice, and serve.