Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the crust mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 8–10 minutes, until the edges are golden and fragrant. Let it cool completely.

In a large mixing bowl, beat together the cream cheese and granulated sugar using an electric mixer until the mixture is completely smooth and creamy, about 2-3 minutes. Add the sour cream and vanilla extract, mixing until well incorporated. Bring in the eggs one at a time, mixing just until combined after each addition.

In a medium saucepan over medium heat, combine the blueberries, granulated sugar, and lemon juice. Cook while gently stirring until the blueberries begin to soften, about 5-7 minutes. Mix in the cornstarch slurry and cook for an additional 2-3 minutes until thickened. Allow to cool.

Pour the cheesecake filling over the cooled graham cracker crust. Drop spoonfuls of the cooled blueberry swirl on top and gently swirl using a skewer or knife.

Place the assembled cheesecake into the preheated oven and bake for 50-60 minutes. Once baked, turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour.

After cooling, refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.