Use a hand-held electric mixer to beat the softened cream cheese, sugar, and flour until smooth and creamy. Add the sour cream, vanilla, and lemon juice and mix until smooth. Add the eggs one at a time, mixing until just combined after each addition. Do not over mix.
Pour the filling into the prepared crust. Dot the top with the blueberry sauce and use a toothpick, butter knife, or chopstick to make a swirl pattern. Reserve the remaining sauce for serving.
Bake the cheesecake in the preheated oven for 50-60 minutes until the sides are puffed up and the cheesecake is only slightly wobbly in the center.
Once the cheesecake is done baking, turn the oven off and crack the door slightly. Leave the cheesecake in the oven for 1 hour.
Remove the cheesecake from the oven and allow to cool completely before placing in the refrigerator. Refrigerate at least 3 hours or overnight before serving.