Preheat the Oven:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

Prepare the Crust:

In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.

Press the mixture into the bottom of the prepared springform pan to create an even crust.

Bake the crust in the preheated oven for 10 minutes. Remove and let it cool.

Make the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese until smooth.

Add sugar and vanilla extract, beating until well combined.

Add eggs one at a time, ensuring each is fully incorporated before adding the next.

Mix in sour cream until the batter is smooth.

Assemble and Bake:

Pour the cream cheese filling over the cooled crust.

Smooth the top with a spatula to create an even surface.

Bake in the preheated oven for about 1 hour or until the center is set. It should have a slight jiggle but not be too liquidy.

Turn off the oven and let the cheesecake cool inside for 1 hour.

Prepare the Blueberry Topping:

In a saucepan, combine blueberries, sugar, and lemon juice.

In a small bowl, mix cornstarch and water to create a slurry. Add this to the blueberry mixture.

Cook over medium heat until the mixture thickens and the blueberries burst, creating a sauce.

Cool and Chill:

Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Serve:

Once chilled, remove the cheesecake from the springform pan.

Pour the blueberry topping over the cheesecake before serving.

Enjoy:

Slice and serve your delicious homemade Blueberry Cheesecake. Revel in the creamy texture, buttery crust, and the burst of sweet blueberry goodness.