1. Preheat the oven to 325°F. Spray and line the bottom and sides of a 9-inch springform pan with parchment paper and lightly spray again.

2. In a small bowl, mix graham cracker crumbs, sugar and melted butter together until combined. Press on the bottom and up the sides in the prepared pan.

3. In a small saucepan over medium heat, add blueberries, sugar, cornstarch, water, and lemon juice. Stir to combine and cook, stirring constantly until the blueberries have burst and the mixture has thickened. Remove from heat and let cool.

4. In a medium bowl, beat cream cheese, sugar and vanilla together until light and fluffy. Add eggs, one at a time, beating on low speed after each addition until blended.

5. Pour two-thirds of the cheesecake filling into the graham cracker crust.

6. Spoon half the blueberry mixture over the cheesecake, add the remaining cheesecake filling, and spoon the remaining blueberry sauce on top. Swirl the sauce with a toothpick or knife.

7. Place the cheesecake on aluminum foil and wrap the foil up around the sides to protect from water. Place the springform pan in a shallow pan or roasting pan.

8. Add hot water halfway up the springform pan. Bake for 1 hour to 1 hour and 10 minutes or until the center is almost set and slightly jiggly.

9. Carefully remove from the oven. Let the water cool enough, then remove the cheesecake from the roasting pan and place on a wire rack to cool.

10. Once cool, refrigerate for at least 4 hours or overnight. Remove cheesecake from the springform pan and serve.