1. Preheat the oven to 325°F (163°C).

2. Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.

3. Press the mixture into the bottom of a 9-inch springform pan. Set aside.

4. In a large bowl, beat cream cheese and sugar until smooth.

5. Add vanilla extract and mix until incorporated.

6. Beat in eggs one at a time, mixing well after each addition.

7. Stir in sour cream until the filling is creamy and smooth.

8. Pour the cheesecake filling over the prepared crust.

9. Bake in preheated oven for 50–60 minutes, until edges are set and center slightly jiggles.

10. Remove cheesecake from oven and let cool at room temperature for 1 hour.

11. Refrigerate for at least 4 hours or overnight.

12. Prepare blueberry topping: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until blueberries release juice.

13. Add cornstarch mixture and stir until thickened. Let cool slightly.

14. Spoon blueberry topping over chilled cheesecake before serving.