1. Preheat oven to 350F. Line a 9×5 inch loaf pan with parchment paper.

2. Make the graham cracker crust. In a large bowl, add graham cracker crumbs, sugar, cinnamon and melted butter. Stir to combine. Pour the crust mixture into a loaf pan and use the bottom of a glass or cup to press the crust into the bottom and sides of the pan.

Bake in preheated oven for 6 minutes. Remove from oven and allow to cool on wire cooling rack while you make the cheesecake filling.

3. Make the blueberry jam. In a medium sized saucepan, add blueberries, lemon juice and sugar. Cook on medium high heat, until the sugar dissolves and blueberries begin to release their natural juices.

Remove from the heat and pour into a heat proof shallow bowl. Place in refrigerator to cool until ready to use.

4. Make the crumble topping. In a large bowl, add flour, sugar, cinnamon and softened butter. Use a fork to claw ingredients together until pea sized morsels remain. Place in refrigerator until ready to use.

5. Make the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, using handheld mixer, add softened cream cheese, sugar and sour cream. Beat until smooth and creamy. Add in the heavy cream, vanilla extract and salt and mix until smooth and combined.

Add in the eggs, one at a time, beating until fully combined.

6. Pour half the filling into the cooled crust. Spoon half the blueberry jam on top. Pour remaining cheesecake filling on top and top with remaining blueberry jam. Sprinkle the crumble topping on top.

7. Bake in 325F preheated oven for 45-55 minutes, or until the edges are set and the center wobbles slightly.

8. Allow to cool for 1 hour on a wire cooling rack.

Cover with plastic wrap and place in refrigerator for 6 hours, or ideally overnight.

9. Slice, serve and enjoy!