1️⃣ Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture is well combined. Press the crumb mixture into the bottom of a 9-inch springform pan, pressing down to form a compact crust. Bake for 10 minutes, then remove and set aside to cool.
2️⃣ Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and flour until everything is fully incorporated.
3️⃣ Assemble and Bake: Pour the cheesecake mixture over the cooled crust in the springform pan. Smooth the top with a spatula. Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly. Let the cheesecake cool in the oven with the door slightly ajar for 1 hour, then transfer to the fridge to chill for at least 4 hours or overnight.
4️⃣ Make the Blueberry Topping: In a medium saucepan, combine the blueberries, sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. If you’d like a thicker sauce, mix cornstarch with water and stir it into the blueberry mixture. Cook for an additional 2–3 minutes until thickened, then remove from heat and let it cool.
5️⃣ Serve: Once the cheesecake has chilled, spoon the cooled blueberry topping over the cheesecake. Slice and serve chilled for a delightful treat!