Preparation

• Preheat your oven to 325°F (160°C) and lightly grease a springform pan.
• Combine graham cracker crumbs, melted butter, and ¼ cup sugar in a bowl until well mixed. Press this mixture firmly into the bottom of the springform pan.
• Beat the cream cheese in another bowl until smooth. Add in the sour cream, vanilla extract, and the remaining sugar. Mix until creamy, then incorporate the eggs one at a time.
• Fold in the blueberries gently with a spatula.
• Pour the berry-filled mixture over your crust and bake for 50-60 minutes.
• Cool your cheesecake on a wire rack before refrigerating it for at least four hours, or overnight.