Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C).

2. In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter.

3. Press the mixture into the bottom of a 9-inch springform pan lined with parchment paper.

4. Bake for 10 minutes. Remove and set aside to cool while you prepare the filling.

Step 2: Make the Blueberry Compote

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

2. In a small bowl, mix cornstarch and water until smooth, then stir into the blueberry mixture.

3. Cook, stirring occasionally, until thickened and glossy (about 5–7 minutes).

4. Let it cool to room temperature.

Step 3: Prepare the Cheesecake Filling

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

2. Add sour cream and vanilla extract, beating until combined.

3. Add eggs one at a time, mixing on low speed until just incorporated.

4. Do not overmix to avoid air bubbles.

Step 4: Assemble the Cheesecake

1. Pour the cheesecake batter over the cooled crust and smooth the top.

2. Gently spoon the cooled blueberry compote over the batter. Swirl lightly with a knife for a marbled look or leave it as a layer.

Step 5: Add the Crumble Topping

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

2. Cut in the cold butter using a fork or pastry cutter until crumbly.

3. Sprinkle the crumble evenly over the blueberry layer.

Step 6: Bake the Cheesecake

1. Bake at 325°F (160°C) for 60–70 minutes, or until the edges are set and the center slightly jiggles.

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

3. Remove from oven and cool completely on a rack.

4. Refrigerate for at least 4 hours or overnight before serving.

Step 7: Serve & Enjoy

1. Carefully release the cheesecake from the springform pan.

2. Slice with a warm knife for clean cuts.

3. Serve chilled, optionally garnished with fresh blueberries or a dollop of whipped cream.