Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar; press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes.

Prepare the blueberry topping by simmering blueberries, 2 tablespoons of sugar, lemon juice, and cornstarch in a saucepan over medium heat for 5 minutes until thickened; remove from heat to cool.

In a large mixing bowl, beat the cream cheese and 1 cup of sugar until smooth and creamy.

Add eggs one at a time, beating on low speed after each addition just until combined.

Stir in the sour cream, vanilla extract, and lemon zest by hand to avoid over-incorporating air.

In a separate small bowl, combine flour, brown sugar, and oats; cut in the cold cubed butter using a pastry cutter or fingers until pea-sized crumbs form.

Pour the cheesecake batter over the pre-baked crust; spoon half of the blueberry mixture over the batter and swirl with a knife.

Evenly distribute the remaining blueberry mixture and the streusel crumble over the top.

Bake for 65 to 75 minutes until the edges are set and the center slightly jiggles when shaken.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to prevent cracking.

Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.