Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then remove from the oven.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

Add sugar and vanilla extract, mixing until well combined. Add eggs one at a time, mixing well after each addition. Finally, mix in sour cream until smooth.

Pour the filling over the baked crust and smooth the top. Bake for 50 minutes or until the center is set. Remove from the oven and let cool.

In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat until the mixture starts to bubble and thicken, about 5-7 minutes.

Remove from heat and let cool slightly before pouring over the cooled cheesecake.

Refrigerate the cheesecake for at least 4 hours or overnight to set completely. Serve chilled, topped with the blueberry sauce.