Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a springform pan.

In a large bowl, beat the cream cheese until smooth. Add sour cream, sugar, eggs, and vanilla extract, mixing until well combined. Pour the filling over the crust in the springform pan.

Bake in the preheated oven for 40-50 minutes, or until the center is set. Remove from the oven and let cool.

In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until the blueberries release their juices and the mixture thickens, about 5-7 minutes. Let cool.

In a bowl, mix flour, brown sugar, and oats. Cut in the cold butter until the mixture resembles coarse crumbs.

Spread the blueberry topping over the cooled cheesecake, then sprinkle the crumble topping evenly over the blueberries. Chill in the refrigerator for at least 2 hours before serving.