• Heat the oven to 325°F and line a 9x9-inch pan with parchment paper; set aside.

For the Crust:

• Place graham crackers in a resealable bag and crush them to fine crumbs using a rolling pin or similar tool.
• Add the melted butter, brown sugar and a pinch of salt to the crumbs and work the mixture until evenly moistened.
• Press the crumb blend firmly and evenly into the bottom of the prepared pan and bake for 10 minutes; remove from the oven but keep it preheated.

For the Cheesecake:

• In a mixer bowl, beat the cream cheese and sugar together until very smooth and free of lumps.
• Add the eggs one at a time, mixing briefly after each addition until incorporated.
• Fold in the sour cream and 1/4 teaspoon salt, scraping the sides of the bowl and mixing until the batter is silky.
• Pour the cheesecake batter over the pre-baked crust and scatter the blueberries evenly across the top.

For the Crumble:

• Combine the flour and brown sugar in a bowl, then cut the cold butter into the mixture with a fork or pastry cutter until it forms coarse crumbs.
• Stir in the oats and sliced almonds, then distribute the crumble evenly over the blueberries.
• Bake for 35 to 40 minutes, or until the center still has a slight wobble; cool to room temperature, then refrigerate for at least 3 hours to set.
• Lift the chilled block from the pan using the parchment, slice into 16 bars and serve.