Preheat oven to 325 degrees. Line an 8×8 pan with foil, lightly sprayed with cooking spray.
In small food processor pulse graham cracker crumbs until finely crushed, or you can use a gallon-sized storage bag and rolling pin. In small bowl add graham cracker crumbs, sugar and butter and mix with fork. Spread into pan and lightly press with fingers or measuring cup. Bake for 10 minutes, and cool slightly.
While crust is cooling, in a small bowl combine blueberries, sugar, flour and lemon juice and mix lightly. Set aside.
For crumble topping, in medium bowl combine flour, brown sugar, granulated sugar. Cut cold butter with pastry blender or two forks until small lumps remain.
For cheesecake filling, in large mixing bowl with hand mixer on medium beat together cream cheese, greek yogurt and sugar until smooth. Add vanilla and salt, mix. Add eggs one at a time, beating well after each addition.
Pour cheesecake batter over crust and smooth to the edges. Slowly sprinkle blueberries on top of batter, covering evenly. Top with crumble and bake 40-50 minutes, until crumble has browned lightly and toothpick in center comes out clean.
Cool for 1 hour or until it reaches room temperature. Chill in refrigerator for 2-4 hours, remove from pan and cut into bars.