Preheat your oven to 325°F. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for about 10 minutes and let cool.

In a large mixing bowl, beat the softened cream cheese with ½ cup of sugar and the vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Fold in the sour cream gently.

Rinse the fresh blueberries under cold water and pat dry. Toss them in a little flour to help them stay suspended in the filling.

Pour the cream cheese mixture over the cooled crust. Sprinkle the fresh blueberries on top evenly.

Bake for 50-60 minutes until the center is set but slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for 1 hour.

After an hour, let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight before serving.