Preheat your oven to 325°F (160°C). In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted unsalted butter. Mix until the texture resembles wet sand.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan using the flat bottom of a measuring cup. Bake the crust for about 10 minutes until it is just set, then remove from the oven and let it cool slightly.

In a large mixing bowl, beat 24 oz softened cream cheese with 1 cup granulated sugar until smooth and creamy (about 2 minutes).

Blend in 1 cup room temperature sour cream, 1 teaspoon vanilla extract, and 2 tablespoons all-purpose flour. Add 3 large eggs one at a time, mixing gently after each addition to avoid incorporating too much air.

Pour the cheesecake filling over the pre-baked crust, smooth the top, and bake until the edges are set and the center retains a slight jiggle.

Meanwhile, prepare the blueberry topping by combining 2 cups blueberries, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1/4 cup water, and 1 tablespoon lemon juice in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and the berries begin to burst (about 5-7 minutes). Allow the topping to cool slightly.

Once the cheesecake has completely cooled, spread the blueberry topping evenly over the top. Refrigerate the finished cheesecake for at least 4 hours (preferably overnight) before serving.