• Preheat your oven to 350°F. Begin boiling water for the water bath.
• Line the bottom of your springform pan with parchment paper and spray the sides with non-stick cooking spray. Wrap the pan with at least 3 layers of heavy-duty aluminum foil. Tie a slow-cooker oven liner around the pan so no water can seep into the pan from the water bath. If you don't have one, wrap the pan with extra layers of heavy-duty foil.

Make the Blueberry Sauce:

• Add the blueberries and sugar to a small saucepan and stir over medium-low heat until the blueberries start to release their juices.
• In a small bowl, whisk the warm water, fresh lemon juice, and cornstarch until the cornstarch is dissolved. Add it to the pan with the blueberries and bring to a boil, stirring constantly and mashing the blueberries as you do. Once boiling, continue to cook and stir until very thick, then strain the sauce through a sieve and into a bowl and set aside.

Make the Graham Cracker Crust:

• Mix the graham cracker crumbs, granulated sugar, and melted butter in a large bowl or a food processor until combined. Add the crust to the prepared springform pan and use the bottom of a measuring cup or clean glass to press it evenly into the bottom and up the sides of the pan. Prebake the crust for 10 minutes.

Make the Cheesecake Filling:

• In a large bowl, use an electric mixer to beat the softened cream cheese, granulated sugar, and flour until completely smooth with no lumps of cream cheese. Wipe any lumps off of the mixer and sides of the bowl, then add the room temperature sour cream and mix until smooth. It's important the sour cream isn't too cold or the cream cheese will harden and you'll have lumps in the filling.
• Add the vanilla extract and fresh lemon juice and mix until evenly combined and the filling is completely smooth. Make sure there aren't any lumps at this point because you want to mix as little as possible once the eggs are added.
• Switch to a whisk and mix in the room temperature eggs by hand, one at a time, until just combined after each. Use a rubber spatula to wipe the sides of the bowl as needed.
• Pour the filling into the pan over the prebaked crust. Tap the pan on the counter a few times to spread the filling out evenly and release any trapped air bubbles. Spoon small dollops of the blueberry sauce on top of the cheesecake and use a chopstick or a butter knife to make a swirl design. Save the remaining sauce for serving.
• Place the springform pan inside a large roasting pan and very carefully pour the boiling water inside, going up about 2 inches around the sides of the pan.

  Bake in the preheated oven for 50-60 minutes, the sides should be set and puffed up with a 2-3 inch slightly wobbly center. 
• Turn the oven off, leave the cheesecake in, and crack the oven door. Leave the cheesecake in the oven for 30 minutes-1 hour, then remove from the oven and the water bath and let it cool completely at room temperature. Once cooled to room temperature, refrigerate the cheesecake, still in the springform pan, overnight before slicing and serving.
• The next day, remove the sides of the pan and use a large, sharp knife to slice the cheesecake. Run the knife under very hot water and wipe clean between each slice.
• Cover leftovers and keep in the fridge for up to 5 days. You can also freeze the cheesecake for up to 1 month. Thaw at room temperature or in the fridge before serving.