Preheat your oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of a greased springform pan and bake for 8-10 minutes.

In a large bowl, beat cream cheese and sugar until smooth. Gradually add sour cream and vanilla, then incorporate eggs one at a time.

In a saucepan, combine blueberries, sugar, and lemon juice. Cook for 5-7 minutes until softened. Stir in cornstarch slurry until thickened, then cool.

Pour the cheesecake batter over the crust, swirl in blueberry mixture gently. Avoid overmixing.

Bake for 50-60 minutes. Let cool in the oven with the door slightly ajar for one hour to prevent cracking.

Remove from oven, let cool for 15 minutes, then refrigerate for at least four hours, preferably overnight before serving.