In as small saucepan, combine the blueberries, sugar, and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine the cornstarch and water in a separate bowl until smooth and stir into the blueberry mixture. Bring to a boil and stir for 2 minutes or until thickened. Remove from the heat and allow to cool and come to room temperature. Transfer to a blender, cover and blend until smooth. Set aside.

For the crust, in a small bowl combine the crumbs and sugar, stir in the butter. Press into the bottom of a greased 9-inch springform pan. Place pan on a baking sheet. Bake at 350 degrees for 10 minutes. Cool on a wire rack.

In a bowl of your stand mixer, beat cream cheese and sugar with the paddle attachment. Beat in the sour cream, flour, and vanilla. Add eggs; beat on low speed just until combined. Pour filling over the crust. Drizzle with blueberry mixture, and cut the blueberry sauce with a knife to swirl, working in a figure eight motion.

Return pan to baking sheet. Bake at 350 degrees for 1 hour or until center is set. Its normal for the batter to jiggle slightly, but will firm once it comes out of the oven. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for 1 hour longer. Refrigerate overnight. Refrigerate leftovers.