Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand. Press into the bottom of a springform pan, bake for 8-10 minutes, and cool.

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

Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until blueberries burst, about 5-7 minutes. Stir in cornstarch slurry and cook until thickened.

Pour cheesecake batter into the cooled crust, drop dollops of blueberry mixture on top, and swirl gently with a knife.

Bake for 50-60 minutes until edges are set and center is jiggly. Turn off oven, leave cheesecake inside for an hour to cool.

Remove cheesecake from oven, let cool to room temperature, then refrigerate for at least 4 hours or overnight. Before serving, drizzle remaining blueberry swirl on top.