Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well-moistened. Press into a greased 9-inch springform pan. Bake for 8-10 minutes until golden. Allow to cool.

In a large bowl, beat cream cheese and sugar until smooth. Gradually blend in sour cream and vanilla extract. Add eggs one at a time, mixing gently until just blended.

In a saucepan, combine blueberries, sugar, and lemon juice. Cook for 5-7 minutes until blueberries soften. Add cornstarch mixed with water and whisk until thickened. Cool before assembly.

Pour cheesecake filling into cooled crust. Dollop blueberry swirl on top and swirl into filling lightly.

Bake for 50-60 minutes until edges are set but center wobbles. Cool in the oven with the door cracked for 1 hour.

Refrigerate for at least 4 hours or overnight. Remove from pan and slice, optionally garnishing with whipped cream or sprinkles.