• Begin by preheating the oven to 325°F. Prepare a 9x9 inch baking pan with parchment paper and set it aside.

For Crust:

• Crush the graham crackers in a zip-top bag until fine using a rolling pin.
• Mix the crushed graham crackers with melted butter, brown sugar, and a pinch of salt inside the bag until combined.
• Press the crust mixture evenly into the bottom of the prepared baking pan, then bake for about 10 minutes. Remove from the oven but keep it preheated.

For Cheesecake Filling:

• In a mixer, beat together cream cheese and sugar until creamy and smooth. Add eggs one at a time, ensuring each is well incorporated before adding the next.
• Stir in sour cream and salt, mixing thoroughly while scraping down the bowl to ensure an even blend.
• Pour the cheesecake filling over the baked crust and evenly distribute the blueberries on top.

For Crumble Topping:

• In a bowl, combine flour, brown sugar, and cold butter until the mixture resembles coarse crumbs. Add in oats and sliced almonds and mix well.
• Sprinkle the crumble topping over the blueberries evenly.
• Bake for 35 to 40 minutes until the center is slightly wobbly. Allow to cool at room temperature, then refrigerate for about 3 hours to set.
• After chilling, lift the cheesecake out of the pan using the parchment paper and cut into bars. Serve and enjoy!