Combine water, lemon juice and cornstarch in a small bowl until smooth

In a saucepan heat blueberries, sugar and salt, cook over low heat until blueberries begin to soften and become juicy

Add the cornstarch mixture and smash most of the bleberrieswith a spoon and cook until thickened about 5 minuted, pour into a bowl and cool to room temperature

Combine graham cracker crumbs, sugar and melted butter in a bowl until moistened

Press into bottom and sides of springform oan and freeze while preparing filling

In a large bowl beat cream cheese until smooth

Add sugar and beat until light and fluffy, beat in lemon, salt and vanilla

Add eggs one at a time beating in after each egg

Stir in sour cream until well combined

Pour into prepared pan

Drop spoonfulls of Blueberry sauce on batter

Swirl sauce by cutting through batter with a skewer or thin knife

Place cheesecake on foil lined pan and bake for 50 to 60 minutes until just slightly jiggly in center. Turn oven off and let cheesecake sit in oven with the door closed for 1 hour. The remove to a rack and cool completely before covering and refrigerating overnight

Remove sides of springform pan

Garnish with whipped cream and fresh blueberries