Preheat your oven to 325°F (160°C).

In a bowl, mix the biscuit crumbs, granulated sugar, and melted butter until fully combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.

Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.

In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and release their juices.

Stir in the cornstarch slurry and continue cooking for 2–3 minutes, until thickened.

Remove from heat and allow the mixture to cool.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the sugar and vanilla extract and beat until fluffy.

Add eggs one at a time, mixing on low speed and scraping the sides of the bowl between additions.

Mix in sour cream and heavy cream just until incorporated.

Pour the cheesecake batter over the cooled crust and smooth it.

Drop spoonfuls of the blueberry sauce on top of the filling and gently swirl.

Place the springform pan into a larger roasting pan and pour hot water into the roasting pan for a water bath.

Bake at 325°F (160°C) for 60–70 minutes, until the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature.

Refrigerate for at least 6 hours or overnight before slicing.

Slice with a hot knife for clean edges, wiping the blade between cuts.

Serve with a cup of coffee or a scoop of vanilla ice cream.