Preheat oven to 350°F (175°C). Prepare the crust by combining graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.

Let the crust cool completely. Meanwhile, beat cream cheese and sugar until smooth. Beat in flour and salt, then stir in vanilla extract.

Beat in eggs one at a time, mixing well. Stir in sour cream until just combined. Pour the cheesecake filling over the cooled crust.

For the topping, gently toss blueberries with sugar, flour, lemon zest, and cinnamon. In a separate bowl, combine flour, oats, and brown sugar. Cut in cold butter until crumbly.

Sprinkle the blueberry mixture evenly over the cheesecake filling. Top with the crumble mixture, distributing evenly.

Bake for 50-60 minutes, or until the cheesecake is set around the edges and the topping is golden brown. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.

Carefully remove the sides of the springform pan. Slice and serve chilled.