Preheat your oven to 325°F (160°C).

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined and resembling wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then remove it to let it cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla, mixing until creamy. Add eggs one at a time, being cautious not to overmix. Finally, stir in the sour cream until well blended.

Pour the filling over the cooled crust. Bake for about 50 minutes, or until the center is set but still jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

In a saucepan over medium heat, combine the blueberries, sugar, cornstarch, lemon juice, and water. Cook until the mixture thickens and is bubbly, about 5-10 minutes. Let it cool slightly before spreading it over the cheesecake.

Once the cheesecake has cooled to room temperature, spread the blueberry topping evenly on top. Refrigerate it for at least 4 hours (or preferably overnight).

When you’re ready, slice it up and enjoy every heavenly bite!