Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it lightly with butter or non-stick spray.

In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until fully blended. Press the mixture evenly into the bottom of your springform pan to form the crust.

In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix well. Incorporate the eggs, one at a time, mixing until fully combined.

Gently fold in the fresh blueberries into the cheesecake batter.

Carefully pour the cheesecake filling over the prepared graham cracker crust, spreading it evenly.

In another bowl, mix the rolled oats, brown sugar, and cinnamon until well combined. Sprinkle this mixture evenly over the cheesecake batter.

Place the cheesecake in the preheated oven and bake for about 55 minutes, or until the center is set but slightly jiggly.

Once baked, remove the cheesecake from the oven and allow it to cool to room temperature. Transfer it to the refrigerator for at least 4 hours, or overnight if possible, for best results.

Carefully remove the springform pan and slice into generous pieces. Enjoy with family!