Preheat oven to 325
Mix all crust ingredients together
Press the crust into the bottom of a 9 inch springform pan
Bake for 10 minutes
Set aside the crust
In a small pot boil blueberry ingredients for 15 minutes
In a separate bowl beat cream cheese, sugar, and vanilla until well combined
Mix in eggs, sour cream and heavy cream until just combined
Pour the creamy filling on top of the graham cracker crust and spread flat
Drop spoonfuls of the blueberry mixture on top of the cheesecake
Using a knife, draw figure 8’s to swirl the blueberries in
Cover the bottom of the springform pan with tinfoil
Put a large pan on the oven rack you plan to use for your cheesecake
Boil a pot of water and pour the water into the large pan
Add the tinfoil wrapped cheesecake to the water bath pan
Bake for 1 hour
Then with the oven off, open the door slightly and leave the cheesecake inside for one hour
Chill at least 2 hours. Keep refrigerated