Prep the Magic

Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan. In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs with 1/2 cup of melted butter. Press this mixture firmly into the bottom of the pan to create a solid crust foundation.

Berry Swirl Time

In a medium saucepan, combine 2 cups of fresh blueberries, 3/4 cup of sugar, 2 tablespoons of cornstarch, and 1 tablespoon of lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens. Once done, remove from heat and let it cool.

Cheesy Goodness

In a large mixing bowl, beat together 3 packages (8 oz each) of softened cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract until the mixture is smooth and creamy. Add in 3 large eggs one at a time, mixing well after each addition. Finally, stir in 1/2 cup of sour cream until just blended.

Layer and Swirl

Pour half of the cream cheese mixture over the prepared graham cracker crust. Drop half of the blueberry sauce on top of this layer. Carefully pour the remaining cream cheese mixture over the sauce, followed by the rest of the blueberry sauce. Use a knife to gently swirl the two mixtures together for a marbled effect.

Bake the Dream

Place the cheesecake in the preheated oven and bake for 60-70 minutes, or until the center is set but slightly jiggly. Once done, remove it from the oven and let it cool on a wire rack for about 1 hour. After cooling, transfer it to the refrigerator and chill for at least 4 hours or overnight.

Serve and Impress

Before serving, garnish the cheesecake with fresh blueberries and mint leaves. Slice into 12 pieces, serve, and enjoy the burst of blueberry bliss!