Pulse crackers, sugar and butter together until texture is like wet sand
(if using a bag to crush crackers, mix crushed crackers, butter and sugar in a bowl)
Place on the bottom of a slightly greased jelly roll pan
Set aside
Mix cream cheese and sugar in a bowl until well blended
Blend in sour cream and vanilla
Add in eggs one at a time, stirring just until incorporated
Pour onto the graham cracker crust and bake at 350* for 20 minutes, or until cheesecake is firm
Set aside and let cook
While cooling, take blueberries, water and sugar and bring to low boil on the stove in a medium saucepan stirring occasionally
After the blueberries have broken down slightly (softer, lost the firmness), add a cornstarch/water mixture **3 Tablespoons of cornstarch plus ¼ cup water, mixed in a small bowl**
Add mixture slowly while stirring. You may not use all of mixture, stop adding when mixture starts to thicken, almost like jello almost set
Turn off heat and let cool for about 5 minutes
Pour on top of cheesecake and place immediately into fridge for 2 hours to firm