Step 1

Preheat oven to 350 degrees. Line 16-18 muffin cups with liners. In a mixing bowl combine graham cracker crumbs, cinnamon, melted butter and sugar together.

Step 2

Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon) Bake for 5 minutes. Remove from oven to cool.

Step 3

Meanwhile in a small mixing bowl, combine all blueberry ingredients, toss gently to combine, set aside.

Step 4

In a medium size mixing bowl, combine all ingredients for crumble topping. Cut the butter in with a pastry blender until the mixture is coarse, set aside.

Step 5

In the bowl of your electric mixer blend together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.

Step 6

Once well combined, pour on top of your mini graham cracker crusts, leaving room at the top for fruit and crumb.

Step 7

Carefully place blueberry mixture over the top, evenly covering mini cheesecakes. Finish by sprinkling a heaping tablespoon of the crumb over tops.

Step 8

Bake at 350 F for 25-30 minutes, until the crumble is lightly golden brown in color. Once it's done cooking, cool for 30 minutes, then refrigerate at least 4 hours or overnight.