Preheat oven to 325 degrees F. Line a 9x9 inch baking pan with parchment paper and set aside.
For the Crust:
Place the graham crackers in a zip close bag and use a rolling pin to crush into fine crumbs.
Add the melted butter, brown sugar and a pinch of salt to the bag and mix until combined.
Press evenly to cover the bottom of the lined baking pan. Bake for 10 minutes, remove from oven, but keep oven set to 325 degrees F.
For the Cheesecake:
Place cream cheese and sugar in the bowl of your mixer and beat until smooth. Add one egg at a time and continue to mix. Add the sour cream and salt and mix until smooth, making sure to scrape down the sides of the bowl occasionally.
Pour the mixture onto the prepared crust, then sprinkle the blueberries evenly on top.
For the Crumble:
Combine the flour, brown sugar and butter in a bowl and use a fork or pastry cutter to create a coarse mixture. Stir in the oats and almonds then sprinkle over the top of the blueberries.
Bake for 35-40 minutes or until the center is only slightly jiggly. Let cool at room temperature before placing in the fridge for 3 hours to chill.
Use the parchment paper to pull the cheesecake out of the pan and cut into bars. Enjoy.