In a medium saucepan, combine 1 cup of fresh blueberries with ½ cup of water, ¼ cup of granulated sugar, and 1 tablespoon of lemon juice. Stir in 1 tablespoon of cornstarch and heat over medium heat for about 5-7 minutes. Cook until thickened, then remove from heat and let cool.

Blend 1.5 cups of graham cracker crumbs with ¼ cup of granulated sugar until mixed. Add ½ cup of melted unsalted butter and pulse until the mixture resembles wet sand. Press into a 9-inch springform pan and chill for 20-30 minutes.

Beat 16 oz of softened cream cheese with ¾ cup of granulated sugar until fluffy. Add 1 cup of sour cream and 2 tablespoons of lemon juice. In a separate bowl, whip 1 cup of heavy whipping cream to stiff peaks and fold into the cream cheese mixture.

Spread half of the cheesecake filling into the chilled crust. Drizzle half of the blueberry topping over the filling and swirl with a knife. Top with remaining filling and spoon on remaining topping.

Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow it to set fully.