Preheat the oven to 350°F.
Fill 18 muffin tins with parchment or foil-lined wrappers (these peel better than paper wrappers from this dessert).
In a medium bowl, stir together the melted butter and graham cracker crumbs until mixed.
Press about 1 tablespoon of graham cracker crumb and butter mixture in the bottom of each cupcake wrapper.
In a large bowl, beat cream cheese with the sugar until smooth. Scrape down the sides of the bowl often.
Beat in eggs until well mixed.
Beat in sour cream, vanilla and flour until well mixed.
Scoop 2 tablespoons of cheesecake mix into each cupcake wrapper.
Divide the blueberry pie filling between the cupcakes, spoon some blueberries and the filling gently over the cheesecake mixture.
To make the streusel topping, stir together flour, baking powder, sugar, and brown sugar.
Pour the melted butter over the mixture and stir until combined and crumbly.
Add heavy cream and stir to combine. The streusel crumbles will stick together just slightly, making small clumps.
Sprinkle the streusel over the top of the blueberry filling on each cheesecake.
Baking 20 to 25 minutes or until the streusel on top is evenly browned.
Remove from the oven and let cool for 20 minutes before placing in the fridge to cool completely. These will need to cool in the refrigerator for at least two hours before serving.