1-Preparing the Crust: First, preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, light brown sugar, and cinnamon. Add the melted unsalted butter and mix until all the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8 minutes, then remove from the oven and let it cool while you prepare the other components.

2-Making the Crumble Topping: In a separate bowl, combine the flour, light brown sugar, quick-cooking oats, and cinnamon for the crisp topping. Add the melted unsalted butter and mix until crumbly. Set this aside while you prepare the fillings.

3-Preparing the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar, vanilla extract, and flour, mixing well after each addition. Beat in the large egg just until combined, being careful not to overmix. Spread this cheesecake filling evenly over the cooled graham cracker crust.

4-Preparing the Blueberry Filling: In a bowl, toss the fresh blueberries with the lemon juice. Add the flour, cornstarch, and granulated sugar, and gently mix until the berries are evenly coated. Add this blueberry mixture over the cheesecake layer.

5-Assembling and Baking: Sprinkle the crumble topping generously over the blueberry layer, covering all edges. Bake the pie for 35-40 minutes at 350°F (175°C). If the topping begins to brown too quickly, cover loosely with aluminum foil for the remainder of the baking time. The pie is done when the filling is set and the topping is golden brown.

6-Cooling and Serving: After removing from the oven, let the pie cool for 1 hour at room temperature. Then refrigerate for 2-3 hours before serving to allow the filling to fully set. It is commonly served with whipped cream or vanilla ice cream, which adds an extra touch of indulgence to this already delicious dessert.