Preheat your oven to 325°F (160°C).

Mix graham cracker crumbs, melted butter, and sugar in a bowl until evenly combined.

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

Bake the crust for 8 minutes. Remove from the oven and set aside to cool.

Beat the cream cheese and sugar together in a large bowl using a hand or stand mixer, until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Stir in the sour cream and vanilla extract until fully incorporated.

Pour the batter onto the cooled crust and spread it evenly using a spatula.

Wrap the bottom of the springform pan in aluminum foil to prevent leaks.

Place the pan in a water bath (a larger pan filled with an inch of hot water) to keep the cheesecake moist.

Bake for 50 minutes, or until the center is slightly jiggly but the edges are set.

Turn off the oven, crack open the door, and allow the cheesecake to cool slowly for 1 hour.

Combine blueberries, sugar, cornstarch mixture, and lemon juice in a saucepan over medium heat.

Stir constantly until the mixture thickens and turns glossy, about 5-7 minutes.

Allow the topping to cool before spreading it over the cheesecake.

Refrigerate the cheesecake for at least 4-6 hours (overnight is ideal).

Remove from the springform pan and slice before serving.

Now you know how to cook a perfect blueberry cheesecake!