1-First Step: Begin by preparing your springform pan. Lightly grease the bottom and sides of a 9-inch springform pan with a little butter or cooking spray. In a medium bowl, combine the graham cracker crumbs, ¼ cup of granulated sugar, and ½ teaspoon of cinnamon. Pour the 6 tablespoons of melted butter over the mixture and stir until all the crumbs are evenly moistened.

2-Second Step: Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. You can use the bottom of a flat measuring cup or a glass to help press it down tight. Place the pan in the refrigerator to chill while you prepare the filling.

3-Third Step: In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together using an electric mixer on medium speed until the mixture is smooth and creamy. Make sure to scrape down the sides of the bowl to ensure there are no lumps. Mix in the vanilla extract until well combined.

4-Fourth Step: In a separate, chilled bowl, whip the 2 cups of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. This folding technique keeps the air in the whipped cream, ensuring the cheesecake filling remains light and fluffy. Once combined, spread the filling evenly over the chilled crust. Return the pan to the refrigerator to set for at least 4-6 hours, or overnight.

5-Fifth Step: While the cheesecake sets, make the blueberry sauce. In a medium saucepan, combine the blueberries, ½ cup of granulated sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until the blueberries begin to break down and release their juices. This should take about 5-7 minutes.

6-Sixth Step: In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Pour the cornstarch mixture into the simmering blueberries, stirring constantly. Continue to cook for another 2-3 minutes until the sauce thickens nicely. Remove from heat and let it cool completely before spreading it over the chilled cheesecake layer.

7-Seventh Step: To make the topping, preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, brown sugar, oats, and cinnamon. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse, wet sand.

8-Eighth Step: Spread the crumble mixture in an even layer on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the topping is golden brown. Keep a close eye on it to prevent burning. Let it cool completely.

9-Final Step: Once the blueberry compote has set on the cheesecake and the crumble topping is cool, sprinkle the crumble generously over the top of the blueberry layer. For the best results, refrigerate the assembled no bake blueberry cheesecake crumble for another hour to let the layers meld together. Slice, serve, and enjoy your masterpiece.