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Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the springform pan. Bake for 10 minutes, then set aside.
In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens. Let cool slightly.
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each. Stir in the vanilla and sour cream.
Pour the cheesecake filling over the prepared crust. Drop spoonfuls of the blueberry sauce on top and swirl with a knife for a marbled effect.
Bake for 50-60 minutes, or until the center is set. Cool the cheesecake completely before refrigerating for at least 4 hours.
Slice and enjoy this beautiful and delicious Blueberry Swirl Cheesecake!