• Preheat the oven at 320 F.
• Place the oven rack in the middle.
• Prepare a 9 inch springform pan.
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PREPARING THE CRUST:

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• Break Graham crackers by hand, put it in the food processor. If you don’t have a processor, put the crackers into a large ziploc and, using a rolling pin, crush the crackers until fine.
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• Add in the melted butter, and using a spoon, mix together until ground crackers will look like  wet sand.
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• Pour the graham cracker mixture into the springform pan and using a cup, or spatula, spread graham cracker mixture into the bottom of the pan and to the walls. Set aside.
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PREPARING THE CREAM CHEESE FILLING:

• CREAM CHEESE: Put cream cheese into a medium sized bowl and beat cream cheese until smooth. Beat it at high speed for 1 minute.
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• Add flour and beat on high speed until incorporated.
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• Add vanilla,sour cream and sugar and beat on high until just incorporated.
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• EGGS : Add egg one at a time, then mix.
• BLUEBERRIES: Stir in fresh blueberries and gently mix using a spatula. Pour into the prepared crust.
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• BAKE: Bake for 70 minutes. And remove from the oven. The top should have a golden brown spot on top.
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• COOL: Leaving the oven open, cool the Blueberry Cheesecake for about 2 hours and refrigerate for 4 hours, or  overnight.
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• RELEASE: Release the cheesecake from the pan and pour the Blueberry sauce on top.
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PREPARING THE BLUEBERRY SAUCE:

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• Place ½  cup of strawberry, vanilla extract, sugar  into a small saucepan. 
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• Low heat : Stir and bring to a simmer  until blueberries break down.
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• Mix cornstarch and water and stir until the blueberry mixture thickens. 
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• Add remaining ½ of the blueberries. The blueberry should look syrupy and turn off heat.
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• Let the mixture cool down and pour on top of the Blueberry Cheesecake.
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• Refrigerate before serving.