Preheat and Prepare: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan or line it with parchment paper.

• Make the Crust:
• Combine the graham cracker crumbs, melted butter, and sugar in a bowl.
• Press the mixture evenly into the bottom of the springform pan.
• Bake for 8–10 minutes, then set aside to cool.

Prepare the Filling:

• Beat the cream cheese and sugar together until smooth and creamy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the vanilla extract, sour cream, and flour until just combined.

Assemble the Cheesecake:

• Pour the filling over the cooled crust and spread it evenly.
• Place the pan on a baking sheet to catch any drips.

Bake the Cheesecake:

• Bake for 50–60 minutes. The edges should be set, but the center should still jiggle slightly.
• Turn off the oven, leave the cheesecake inside with the door ajar, and let it cool for 1 hour.

Prepare the Blueberry Topping:

• In a saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice.
• Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy.
• Let the topping cool to room temperature.

Add the Topping and Chill:

• Spread the blueberry topping evenly over the cooled cheesecake.
• Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
• Serve and Enjoy: Carefully remove the cheesecake from the springform pan, slice, and serve with extra blueberries or whipped cream if desired.