In a medium saucepan, combine ½ cup of water, 1 tablespoon of lemon juice, ¼ cup of sugar, and 1 tablespoon of cornstarch. Cook over medium heat, stirring constantly until the mixture thickens and bubbles, about 3-5 minutes. Gently fold in 2 cups of blueberries and simmer for 5-6 minutes until the berries soften. Remove from heat and allow to cool to room temperature.

Set aside the blueberry topping.

In a food processor, pulse 1 ½ cups of graham cracker crumbs until finely ground. Add ¼ cup of granulated sugar and ½ cup of melted unsalted butter, then blend until combined.

Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it’s evenly packed. Freeze the crust for 15 minutes to set.

In a large mixing bowl, beat 16 oz of softened cream cheese with ½ cup of granulated sugar until smooth and creamy, about 2-3 minutes.

Mix in ½ cup of sour cream and 2 tablespoons of freshly squeezed lemon juice until well blended.

In a separate bowl, whip 1 cup of heavy whipping cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully incorporated.

Pour half of the cheesecake filling over the chilled crust, spreading it evenly with a spatula.

Spoon ¼ cup of the blueberry sauce over the filling and lightly swirl with a knife to create a lovely marbled effect.

Add the remaining filling on top and smooth it out, followed by another swirl of ¼ cup blueberry sauce for extra flavor.

Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or overnight if possible, to allow it to fully set and develop flavors.

When ready to serve, carefully remove the sides of the springform pan. Each slice should have a smooth, creamy texture topped with glossy blueberry sauce.