Preheat your oven to 325°F (163°C). Ensure the oven rack is positioned in the center.

In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until combined. Press this mixture into the bottom of a greased 9-inch springform pan. Bake for 8-10 minutes, then let it cool.

In a large mixing bowl, beat together softened cream cheese and granulated sugar until smooth. Add in sour cream and vanilla extract, blending fully. Incorporate eggs one at a time.

Combine blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until softened, then mix cornstarch slurry and cook until thickened. Allow to cool slightly.

Pour cheesecake filling over cooled crust. Spoon dollops of cool blueberry mixture on top and gently swirl with a skewer.

Bake for 50-60 minutes until edges are set; center should have a slight wobble. Turn off the oven and leave cheesecake inside for about 1 hour to cool gradually.

Let the cheesecake come to room temperature, then cover and refrigerate for at least 4 hours or overnight before serving.