Crust Preparation: Start by heating your oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl, blending thoroughly. Firmly press this mixture into the base of a 9-inch springform pan. Bake for 10 minutes and then allow to cool at room temperature.

Cheesecake Filling Creation: In a large bowl, whisk the softened cream cheese until it becomes smooth. Gradually add sugar and vanilla extract, mixing well after each addition. Beat in each egg one at a time, making sure each is well integrated before adding the next. Fold in the sour cream. Spread half of the cheesecake mixture over the prepared crust.

Blueberry Pie Filling Preparation: Place blueberries, sugar, cornstarch, lemon juice, and water in a saucepan over medium heat. Stir constantly until the mixture thickens and takes on a glossy appearance, which should take about 5 minutes. Let it cool for a short time before evenly layering it on top of the cheesecake filling.

Filling Completion: Add the remaining cheesecake mixture over the blueberry layer, using a spatula to smooth the surface. Bake for 50-60 minutes or until the center sets. After baking, leave the cheesecake in the turned-off oven for an hour with the door slightly open to allow gradual cooling.

Cooling and Topping: Take the cheesecake out of the oven and let it cool on a wire rack until it reaches room temperature. Refrigerate for at least four hours. If desired, top with whipped cream before serving.