Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.

Combine graham cracker crumbs, granulated sugar, and melted butter. Press mixture into the pan and bake for 8-10 minutes until golden.

Beat cream cheese and sugar until smooth, then add sour cream, vanilla, and eggs one at a time.

In a saucepan, combine blueberries, lemon juice, and sugar over medium heat until softened. Mix cornstarch with cold water and add to the blueberry mixture; cook until thickened.

Pour cheesecake filling over the cooled crust and dollop blueberry swirl; gently swirl to create a marbled effect.

Bake for 50-60 minutes, then leave in the oven with the door ajar for 1 hour to cool.

Cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.