Crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan.
Filling: Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, beating just until combined. Fold in sour cream and half of the blueberries.
Assemble: Pour filling over the crust. Sprinkle remaining blueberries on top.
Bake: Bake in a preheated oven at 325°F (163°C) for 50-55 minutes. Turn off the oven, let the cheesecake sit in the oven with the door closed for 1 hour.
Chill: Refrigerate for at least 4 hours before serving.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 5 hours 15 minutes | Kcal: 440 kcal | Servings: 8
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