Preheat oven to 350°F (175°C) and lightly grease a 9-inch springform pan.

Mix graham cracker crumbs with melted butter until combined; press into the bottom of the pan.

In a bowl, beat cream cheese until smooth; add granulated sugar, beating until fluffy.

Mix in sour cream, lemon juice, lemon zest, and eggs one at a time until well blended.

Gently fold in blueberries; pour filling over crust.

Prepare the crumble by mixing flour, brown sugar, oats, and softened butter until crumbly; sprinkle over cheesecake.

Bake for 50-60 minutes until slightly jiggly in the center; cool completely and refrigerate before serving.