1. Preheat the oven to 350°F. Spray a 9-inch springform pan with cooking spray.

2. Crush the graham crackers into fine crumbs using a blender or food processor.

3. Mix the graham cracker crumbs, melted butter, and sugar together until combined.

4. Press the crust mixture into the bottom and slightly up the sides of the prepared springform pan.

5. Wrap foil around the bottom and sides of the pan. Bake the crust for 8-10 minutes, then allow it to cool.

6. In a small saucepan over medium heat, combine the blueberries and sugar for the blueberry sauce.

7. In a small bowl, whisk together the lemon juice, cornstarch, and warm water.

8. Add the cornstarch mixture to the blueberries and cook, stirring and lightly mashing some berries, until thickened.

9. Strain the mixture through a fine mesh sieve, separating the sauce from the cooked berries. Reserve both.

10. In a stand mixer, beat the cream cheese until smooth.

11. Add the sugar and beat for 2-3 minutes until creamy.

12. Mix in the sour cream and vanilla extract until combined.

13. Add the eggs one at a time, mixing after each addition until just blended.

14. Pour the cheesecake filling into the cooled crust.

15. Drop about 1/4 cup of the blueberry sauce over the top and swirl gently with a knife to create a marbled effect.

16. Place the springform pan into a large roasting pan filled with 1/2 to 1 inch of hot water.

17. Bake for 55-65 minutes until the center is nearly set with a slight jiggle in the middle.

18. Turn off the oven, crack the oven door slightly, and leave the cheesecake inside for 1 hour.

19. Remove the cheesecake and cool to room temperature.

20. Cover and refrigerate overnight before removing from the pan, slicing, and serving.

21. Top with the reserved blueberry mixture and whipped cream if desired.