Directions:
1. Preheat oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and sides of a 9-inch springform pan. Set aside.
3. In a saucepan, cook blueberries, sugar, cornstarch, and water over medium heat until thickened. Remove from heat and let cool.
4. In a mixing bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Spread this mixture evenly over the prepared crust.
5. Spoon the cooled blueberry mixture over the cream cheese filling.
6. To make the crumble topping, combine flour and brown sugar, then cut in the chilled butter until the mixture resembles coarse crumbs. Sprinkle over the top of the pie.
7. Bake for 40–45 minutes, until the topping is golden brown.
8. Allow to cool completely, then refrigerate for at least 3 hours before serving.
Prep Time: 25 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 10 minutes + chilling
Kcal: 390 kcal | Servings: 10 slices
