Preheat your oven to 350°F (175°C). Combine crushed graham crackers, sugar, and melted butter in a medium bowl. Press into a 9-inch pie plate and bake for 8 minutes.

In a large mixing bowl, beat softened cream cheese with sugar, all-purpose flour, vanilla extract, and egg until smooth. Pour into the cooled crust.

In a separate bowl, toss blueberries with lemon juice, cornstarch, and a little more flour. Scatter blueberries over the cheesecake layer.

Combine oats, melted butter, brown sugar, and a pinch of flour in another bowl to create a crumble topping. Sprinkle on top of blueberries.

Bake assembled pie for 35-40 minutes until edges are set and topping is golden. The center should still jiggle slightly.

Allow to cool at room temperature for 1 hour before refrigerating for at least 2-3 hours.

Slice the chilled pie and serve with vanilla ice cream or whipped cream.