Preheat oven to 325 degrees.
Line an 8×8 square baking pan with parchment paper
In a medium size mixing bowl combine crust ingredients & mix until combined, then press into prepared pan, creating an even layer.
Place in oven and bake for 10-12 minutes.
Remove and allow to cool while preparing the remaining components.
In a small mixing bowl, combine all blueberry ingredients, toss gently to combine, set aside.
In mixer bowl, beat together cream cheese, sour cream and sugar until smooth. NOTE: it’s imperative that the cream cheese, sour cream and eggs are at room temperature,to avoid clumpy batter
On low, add vanilla, salt and eggs.
Mix until just combined
Pour the cheesecake batter over the baked crust.
Spread evenly with a spatula.
Carefully top with blueberry mixture
Place in oven and bake for 40-50 minutes or until the cheesecake has set and the crumble is lightly golden brown in color. (use the toothpick test - when it's almost completely clean - it's done)
Remove from oven and allow to cool until it reaches room temperature.
Place in refrigerator and chill for at least 3-5 hours before removing, cutting and serving.