Preparation:

Step 1: Make the Crust

• Preheat your oven to 325°F (160°C).
• In a medium-sized bowl, mix together graham cracker crumbs, melted butter, and sugar until everything is evenly coated. The mixture should have a slightly crumbly texture but will hold together when pressed.
• Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
• Bake for 10 minutes to set the crust, then remove it from the oven and allow it to cool completely while you prepare the filling.

Step 2: Prepare the Cheesecake Filling

• In a large bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy. This may take a few minutes, so be patient.
• Add eggs, one at a time, making sure to mix well after each addition. This will ensure the eggs incorporate evenly into the batter.
• Stir in the vanilla extract, sour cream, and flour until the mixture is completely combined and smooth.
• Once the crust has cooled, pour the cheesecake batter over it in the springform pan, smoothing the top with a spatula for an even layer.

Step 3: Bake the Cheesecake

• Place the cheesecake into the preheated oven and bake for 50-60 minutes. You want the center to be set but slightly jiggly when you gently shake the pan. If the cheesecake cracks slightly, don’t worry—it’s all part of the process.
• Once baked, remove the cheesecake from the oven and allow it to cool to room temperature. This will take about an hour. Then, refrigerate it for at least 4 hours (overnight is ideal) to fully set.

Step 4: Make the Blueberry Topping

• In a small saucepan, combine the blueberries, sugar, lemon juice, cornstarch, and water.
• Cook over medium heat, stirring frequently, until the blueberries begin to release their juices and the mixture thickens, about 5-7 minutes.
• Remove from heat and let it cool to room temperature.

Step 5: Assemble the Cheesecake

• Once the cheesecake has chilled, spread the cooled blueberry topping evenly over the top. You can use a spoon or spatula to gently spread it without disturbing the cheesecake layer.
• Once the topping is spread, refrigerate the cheesecake again for 15-30 minutes to set the topping before serving.