1 and 1/2 cups fresh blueberries
1/4 cup sugar
1 tbsp lemon juice
2 tsp cornstarch
1 tbsp water cold
1 cup graham cracker crumbs
2 tbsp sugar
2 tbsp melted butter
3 package small cream cheese, softened
1 cup sugar
1 cup sour cream
2 tbsp all-purpose flour
2 tsp vanilla extract
4 large eggs lightly beaten
Combine blueberries, sugar and lemon juice in a small saucepan. Over medium heat, cook the mixture for about 5 minutes, stirring often until the blueberries are soft.
In a small bowl, dissolve cornstarch in water and stir until mixture turns into a smooth paste. Add this to the saucepan and let the mixture boil and let simmer for about a minute or so, until the mixture is thick. Remove from heat and allow to cool.
Transfer to a blender or a small food processor and blend until smooth. Transfer to a container or jar. Cover and refrigerate until needed.
Preheat oven to 350 F. Whisk together graham cracker crumbs and sugar in a mixing bowl. Add the melted butter and stir mixture until combined. Press the mixture into an 8 inch-spring-from pan. Bake for ten minutes and set aside to cool while you make the filling.
Preheat oven to 350 F. In a mixing bowl, beat cream cheese and sugar until smooth. Add the sour cream, vanilla extract, and the flour. Beat just until combined.
Add the eggs and beat on low speed just until incorporated. Pour mixture over the crust in the spring-form pan. Spoon about three tablespoons of the blueberry syrup on top of the batter. Use a knife to cut through the batter to create the swirled effect.
Bake in a preheated oven for 45-50 minutes or until the center of cheesecake is almost set. Cool cake slightly on a wire rack. Then run a knife thru the sides of the cake to loosen it. Once the cake is at room temperature, refrigerate for 24 hours before serving. Drizzle more blueberry syrup upon serving.