Preheat and prepare the pan

• Preheat the oven to 325°F.
• Grease and line a springform pan with non-stick spray and parchment paper.

Make the crust

• Combine the graham crackers, butter, brown sugar and salt in a medium bowl.
• Press the mixture firmly into the springform pan and set aside.

Make the cheesecake filling

• Beat the cream cheese in a large bowl with a hand mixer until smooth.
• Add the eggs one at a time while mixing.
• Add the sugar, sour cream and vanilla, then beat until smooth.

Make the blueberry topping

• Add the blueberries, sugar and lemon juice to a small skillet over medium heat, stirring occasionally.
• Once simmering, stir constantly for 2 minutes.
• Mash the berries slightly with a fork, then let cool.

Make the crumble topping

• Combine the flour, brown sugar, butter, vanilla and cinnamon in a small bowl using a fork.
• Set aside.

Assemble the cheesecake

• Pour the cheesecake filling over the crust.
• Spoon the blueberry sauce evenly over the filling.
• Sprinkle the crumble topping over the top.

Bake the cheesecake

• Bake at 325°F for 30 minutes.
• Reduce the heat to 250°F and bake for an additional 50 minutes.

Cool in the oven

• Turn the oven off and let the cheesecake sit in the warm oven for 30 minutes.
• Crack the oven door open and let the cheesecake cool for 1 hour with the door open.

Chill and serve

• Bring the cheesecake to room temperature on the counter.
• Run a knife around the edge before refrigerating overnight.
• Release from the springform pan and slice using a wet sharp knife.