Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan with parchment or grease.

Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl; mix until resembling wet sand. Press into the pan base.

Bake the crust for 8-10 minutes until lightly golden, then allow it to cool completely.

Beat cream cheese and granulated sugar until smooth. Add sour cream and vanilla, then mix in eggs one at a time.

For the swirl, cook blueberries, lemon juice, and sugar until bubbling. Stir in the cornstarch slurry and heat until thickened; cool slightly.

Pour cream cheese filling over the cooled crust, top with blueberry mixture, and gently swirl with a knife or skewer.

Bake the cheesecake for 50-60 minutes, until the edges are set and the center jiggles slightly. Cool gradually in the oven with the door cracked.

Chill the cheesecake in the refrigerator for at least 4 hours or overnight.

Before serving, drizzle additional blueberry swirls on top and sprinkle with edible silver dust.