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Make ahead tip: You can easily freeze this cheesecake for up to 2 months. Cover tightly and freeze. Thaw overnight in the refrigerator before serving.
If using frozen blueberries, do not thaw.
Avoid overbaking the cheesecake. When the cheesecake is done, there will still be a 2 or 3 inch wobbly spot in the center; the texture will smooth out as it cools.
Blueberry Sauce:
2 tsp cornstarch
1 tsp fresh lemon juice
1 T warm water
2 C fresh or frozen blueberries
2 T granulated sugar
Crust:
1 1/2 C graham cracker crumbs (about 10 full sheet graham crackers)
6 T unsalted butter, melted
1/3 C granulated sugar
Filling:
24 oz full-fat cream cheese, softened to room temperature
1 C granulated sugar
1 C full-fat sour cream (or yogurt), at room temperature
2 tsp vanilla extract
3 large eggs, at room temperature
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1st Keep
 Daly22
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