Preheat your oven to 350 degrees Fahrenheit.
Combine crushed graham crackers, melted butter, and sugar in a bowl and press firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then remove and allow it to cool completely.
Beat the softened cream cheese with an electric mixer until smooth and lump-free.
Slowly add the granulated sugar on low speed.
Add eggs one at a time, mixing until just blended after each addition.
Stir in the sour cream until smooth.
Pour the batter into the prepared crust.
Place the pan in a water bath and bake until the edges are set but the center remains slightly jiggly.
Remove from the oven, let cool to room temperature, and refrigerate for at least 8 hours before topping with fresh blueberries.