Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
4. Bake the crust for 10 minutes. Remove and let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
2. Add the sugar and mix until fully combined.
3. Beat in the eggs one at a time, mixing well after each addition.
4. Mix in the vanilla extract and sour cream, ensuring the filling is smooth and free of lumps.

Step 3: Assemble and Bake the Cheesecake

1. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
2. Place the springform pan on a baking sheet to catch any drips. Bake for 50–60 minutes or until the center is set but slightly jiggly.
3. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

Step 4: Prepare the Blueberry Sauce

1. In a medium saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juices.
2. Add the cornstarch slurry and stir until the sauce thickens. Remove from heat and let cool to room temperature.

Step 5: Chill and Serve

1. Once the cheesecake is completely cooled, spread the blueberry sauce over the top.
2. Cover the pan with plastic wrap and refrigerate for at least 4–6 hours or overnight for the best texture and flavor.
3. Release the cheesecake from the springform pan, slice, and serve.