Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until resembling wet sand. Press into the bottom of a lined springform pan.

Bake for 8–10 minutes until lightly golden, then allow to cool completely.

In a large bowl, beat softened cream cheese and granulated sugar until creamy. Gradually blend in sour cream and vanilla extract.

Add eggs one at a time, mixing gently until smooth.

In a saucepan, combine blueberries, sugar, and lemon juice. Cook for 5–7 minutes until soft. Mix in cornstarch slurry and cook for an additional 2 minutes.

Remove from heat and let cool slightly.

Pour cheesecake batter over cooled crust, smooth it out. Drop spoonfuls of blueberry mixture and swirl gently with a knife.

Bake for 50–60 minutes until edges are set and center jiggles slightly.

Turn off the oven, crack the door open, and let cheesecake cool inside for an hour.

Refrigerate for at least 4 hours or overnight before slicing.

Drizzle remaining blueberry mixture atop the cheesecake before serving. Optionally, sprinkle edible silver dust for charm.