Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
2. Combine graham cracker crumbs, sugar, and melted butter until well mixed.
3. Press the mixture firmly into the pan’s bottom.
4. Bake for 10 minutes, then let it cool.

Step 2: Make the Cheesecake Filling

1. Beat cream cheese and sugar until smooth.
2. Add vanilla extract and sour cream, mixing until combined.
3. Mix in eggs one at a time, just until blended.
4. Pour over the cooled crust and smooth the top.

Step 3: Bake the Cheesecake

1. Wrap the springform pan with aluminum foil and place it in a larger pan.
2. Fill the larger pan with hot water (1 inch deep) for a water bath.
3. Bake for 45-50 minutes or until the center is set but slightly jiggly.
4. Let it sit in the turned-off oven for 30 minutes before cooling completely.
5. Refrigerate for 4+ hours before adding mousse.

Step 4: Make the Blueberry Mousse

1. Heat blueberries, sugar, lemon juice, and vanilla in a saucepan until the berries burst.
2. Strain the mixture to remove skins/seeds and let cool.
3. Bloom gelatin in cold water for 5 minutes, then heat to dissolve.
4. Stir gelatin into the blueberry puree.
5. Whip heavy cream until soft peaks form and fold into the blueberry mixture.
6. Spread over the cheesecake and refrigerate for 2+ hours.

Step 5: Prepare the Blueberry Glaze

1. Heat blueberries, sugar, cornstarch, water, and lemon juice until thickened.
2. Let cool before pouring over the mousse layer.
3. Refrigerate for 2+ more hours.

Step 6: Final Chill and Decoration

1. Allow the cheesecake to chill overnight for best results.
2. Decorate with whipped cream and fresh blueberries.
3. Slice and enjoy!