• Preheat oven to 325°F. Using a food processor, crush the graham crackers until they are crumbs. Alternatively you can put the crackers in a bag and use a rolling pin to crush them. Add the sugar and process a few more times to combine. Then add the melted butter and process until combined. Press the crumbs firmly on the bottom and sides of a 9” springform pan. I like to use the back of a measuring cup to get it packed. Bake for 10 minutes. Remove from oven and set aside.
• Boil a large pot of water. Set aside a roasting pan.
• In a stand mixer on medium-low speed, beat the cream cheese until smooth. Add the sour cream, sugar, and vanilla and beat until combined. Add the eggs one at a time, beating until combined between each addition.
• Using a large piece of aluminum foil, wrap the springform pan. Pour the cheesecake filling into the pan. Tap against the counter a few times to break any air bubbles. Smooth the top and place in the roasting pan.
• Fill the roasting pan with boiling water and place in oven (you can also place the roasting pan in the oven and then fill it with water with the oven rack pulled out).
• Bake for 60-75 minutes, or until the edges of the cheesecake are set and the center is only slightly jiggly. Do not over bake.
• Turn off the oven and crack open the door. Let the cheesecake sit in the cooling oven for one hour. Remove and let cool on a wire rack for two hours. Continue cooling in the fridge for at least 5 hours, or overnight.

Blueberry Sauce

• Once the cheesecake is in the fridge, you can start preparing the blueberry sauce.
• Combine blueberries, sugar, and lemon juice in a sauce pan on medium-low heat.* When the sugar is melted, increase heat to medium. Stir often until the mixture starts to boil gently. 
In a small bowl, whisk together water and cornstarch. Add mixture to saucepan, and bring to a boil again if it died down. Reduce heat to medium-low and simmer for about 5 minutes.

• Remove from heat and let cool for 10 minutes. Pour it on top of the cheesecake and let it set for the remainder of the time the cheesecake needs to sit in the fridge.
• When the cheesecake is set, run a knife along the edge. Release the spring form pan. Run a knife under hot water, wipe dry. This will allow you to cut the cheesecake into clean slices.