Preheat the oven to 350°F.

Combine graham cracker crumbs, sugar and melted butter – mix well. Pour into a 9 or 9 ½ inch springform pan. Use a large spoon to press the crumbs evenly into the bottom of the pan. Bake for 8 minutes. Let cool to room temperature.

Increase oven temp to 450°F. Place oven rack in the bottom ⅓.

Mix the cream cheese and sugar in the bowl of an electric mixer on medium-high speed using paddle attachment. Mix until light and fluffy (5 minutes), scrape the bowl down as necessary.

Reduce the speed to medium and add eggs, 1 at a time.

Reduce speed to low and add sour cream and vanilla. Mix well and pour into crust.

Bake 15 minutes at 450°F. Without opening the oven door, reduce oven temperature to 225°F and bake for 1 hour and 5 minutes to 1 hour and 15 minutes until the center is almost set.

Remove cheesecake from the oven and cool cake to room temperature, then refrigerate until fully chilled.

In a medium saucepan over medium heat, combine the sugar, water, cornstarch and lemon juice. As soon as it starts to thicken, add blueberries and cook until lightly bubbly. Let cool to room temp and spread on top of the cheesecake when serving.