Combine graham cracker crumbs and sugar in a bowl, then pour in melted butter and mix until the crumbs are evenly coated and resemble wet sand.
Press this mixture firmly into the bottom of a springform pan, creating an even crust. Chill in the fridge while you prepare the filling.
In a large bowl, beat the softened cream cheese until smooth and creamy, with no lumps remaining.
Add sugar to the cream cheese and continue to beat until fluffy and well combined.
One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next, until the mixture is smooth and silky.
Stir in the sour cream until the batter is uniform and creamy.
Gently fold in half of the blueberries, distributing them evenly through the batter.
Pour the filling over the prepared crust, smoothing the top with a spatula.
Bake in a preheated oven at 325°F (160°C) for about 50 minutes, until the center is just set and slightly jiggles.
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to cool gradually.
Remove the cheesecake from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, top the cheesecake with fresh blueberries for a vibrant, juicy finish and enjoy this creamy, berry-studded dessert!