Preheat oven to 400°F. Lightly spray a 12-count muffin tin with non-stick cooking spray or line with paper liners. Set aside.

To prepare the crumb topping, add brown sugar, white sugar, cinnamon, melted butter, and flour to a medium bowl. Stir to thoroughly combine. Set aside.

To prepare cheesecake filling, in a medium bowl, beat cream cheese, sugar, and vanilla extract with an electric hand mixer until light and fluffy, about 1-2 minutes. Set aside.

In a medium bowl, stir Krusteaz Wild muffin mix, water, vegetable oil, and eggs until just moistened. Gently fold in blueberries.

Spoon a small amount of batter into each muffin tin, just enough so that it covers the bottom of the liner. Then, take about a tablespoon of cream cheese filling and spread on top of muffin batter. Spoon the remaining muffin batter into each tin, filling about 2/3 full.

Sprinkle prepared streusel over the tops of each muffin tin.

Bake 24-28 minutes, or until muffins are golden brown. Remove from oven and let cool for 10 minutes, then move to a wire rack to cool completely.