Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the pan, creating an even layer. Bake for 8-10 minutes, then let cool while preparing the filling.

In a large bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream and vanilla extract, mixing until fully incorporated. Beat in eggs one at a time, mixing just until combined.

In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook, stirring occasionally, until blueberries break down and release their juices. Mix cornstarch with water to create a slurry, then stir into the blueberry mixture. Simmer for 2-3 minutes until thickened, then remove from heat and let cool.

Pour the cheesecake batter over the cooled crust, smoothing the top. Spoon dollops of blueberry swirl over the batter and use a skewer or knife to create swirls.

Bake for 50-60 minutes, or until the center is slightly jiggly but set. Turn off the oven and let the cheesecake cool inside for 1 hour before transferring to the fridge to chill for at least 4 hours or overnight.

Dust with edible silver glitter or sprinkles before serving.