Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius).

Combine graham cracker crumbs and melted butter; press firmly into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes, then remove and allow to cool.

In a large bowl, beat softened cream cheese and granulated sugar until smooth and aerated.

Incorporate eggs one at a time, followed by sour cream and vanilla extract, mixing on low speed to avoid air bubbles.

Pour the cheesecake batter over the prepared crust.

In a small bowl, toss blueberries with lemon juice and cornstarch; distribute evenly over the batter.

Mix flour, brown sugar, and cold cubed butter using a pastry cutter until crumbly; sprinkle over the blueberry layer.

Bake for 65 to 75 minutes until the edges are set but the center remains slightly jiggly.

Turn off the oven and leave the door ajar for 30 minutes to prevent cracking.

Remove from oven and refrigerate for at least 6 hours before serving.