1. Prepare the crust

1. Preheat your oven to 325°F (160°C).
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Use the bottom of a glass to flatten it evenly.
4. Bake the crust for 10 minutes, then set aside to cool.

2. Make the cheesecake filling

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the sour cream, vanilla extract, and flour until just combined. Avoid overmixing.
4. Pour the filling over the cooled crust, smoothing the top.

3. Bake the cheesecake

1. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
2. Place the pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
3. Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
4. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.

4. Make the blueberry topping

1. In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release their juices (5 minutes).
2. Stir in the cornstarch mixture and cook for an additional 2–3 minutes, or until the sauce thickens. Remove from heat and let cool.

5. Assemble and chill

1. Once the cheesecake is completely cool, spread the blueberry topping over the surface.
2. Refrigerate for at least 4 hours or overnight to allow the cheesecake to set.

6. Serve

• Remove the cheesecake from the springform pan, slice, and serve chilled.