Step 1: Make the Crust

Preheat oven to 325°F (163°C).

In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened.

Press mixture firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then cool while preparing filling.

Step 2: Prepare the Cheesecake Filling

In a large bowl, beat cream cheese until smooth.

Add sugar and vanilla; beat again until creamy.

Add eggs one at a time, mixing gently after each addition.

Stir in sour cream and flour until just combined.

Pour over the cooled crust.

Step 3: Bake the Cheesecake

Wrap the springform pan in foil and place in a water bath.

Bake for 50–60 minutes, or until the center is mostly set but slightly jiggly.

Turn off the oven, crack the door, and let cool inside for 1 hour.

Transfer to the fridge and chill for at least 4 hours or overnight.

Step 4: Make the Blueberry Topping

In a small saucepan, combine blueberries, sugar, and lemon juice.

Cook over medium heat until berries begin to burst (5–7 minutes).

Stir in the cornstarch slurry and simmer 2–3 more minutes until thickened.

Let cool completely before topping the cheesecake.