Preheat the oven to 350. Spray a 9 inch springform oan with bakers spray. Have a baking sheet ready to hold cheesecake covered with foil
Make Blueberry swirl sauce
Combine water, lemon juice and cornstarch in a small bowl until smooth
In a saucepan heat blueberries, sugar and salt, cook over low heat until blueberries begin to soften and become juicy
Add the cornstarch mixture and smash most of the bleberrieswith a spoon and cook until thickened about 5 minuted, pour into a bowl and cool to room temperature
Make crust
Combine graham cracker crumbs, sugar and melted butter in a bowl until moistened
Press into bottom and sides of springform oan and freeze while preparing filling
Make Cheesecake Filling
In a large bowl beat cream cheese until smooth
Add sugar and beat until light and fluffy, beat in lemon, salt and vanilla
Add eggs one at a time beating in after each egg
Stir in sour cream until well combined
Pour into prepared pan
Drop spoonfulls of Blueberry sauce on batter
Swirl sauce by cutting through batter with a skewer or thin knife
Place cheesecake on foil lined pan and bake for 50 to 60 minutes until just slightly jiggly in center. Turn oven off and let cheesecake sit in oven with the door closed for 1 hour. The remove to a rack and cool completely before covering and refrigerating overnight
Remove sides of springform pan
Garnish with whipped cream and fresh blueberries
