Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until the mixture resembles wet sand.

Press this crust evenly into the bottom of a 9-inch springform pan. Set aside.

In another bowl, beat the softened cream cheese until smooth. Gradually add 1/2 cup sugar and vanilla extract while mixing.

Add the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Add the sour cream, mixing until just combined. Be careful not to overmix.

Gently fold in the fresh blueberries, dusting them with 1/4 cup flour to prevent them from sinking in the batter.

Pour the cheesecake filling into the prepared crust.

Bake in the preheated oven for about 50 minutes or until the center is set but still slightly jiggles.

Allow the cheesecake to cool at room temperature for about an hour.

Refrigerate for at least 4 hours, preferably overnight.

Once chilled, carefully run a knife around the edges of the cheesecake and release it from the springform pan. Slice and serve, maybe with a sprinkle of cinnamon or a drizzle of honey!