For the Crust

Cup of Yum
1. Preheat oven to 350°F. Line an 8x8-inch baking dish with parchment paper and spray it with nonstick spray. Set aside.
2. In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until it forms a wet, sandy mixture.
3. Transfer the mixture to the prepared baking dish and pack it tightly into the bottom of the pan.
4. Bake the crust for 5 minutes. Set it aside to cool.

For the Cheesecake

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar together on medium speed for 2 minutes.
2. Add the sour cream and vanilla and mix to combine.
3. Add the eggs, one at a time, mixing fully between each one.
4. Scrape down the sides of the bowl and fold the batter a few times to make sure everything is evenly incorporated.
5. Spread the cheesecake mixture evenly over the graham cracker crust.
6. Spoon the blueberry jam on top and swirl it into the cheesecake layer. Sprinkle fresh blueberries on top.
7. Bake the cheesecake for 45-50 minutes, or until the edges are light brown and the center is fully set.
8. Allow the cheesecake to cool at room temperature for 1 hour, then transfer it to the refrigerator to chill for at least 2 hours before slicing. Slice into squares, serve, and enjoy!