Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan. Bake 10 minutes and let cool.

In a saucepan over medium heat, cook blueberries, sugar, and lemon juice for 5–7 minutes until berries break down. Stir in blueberry jam and cool completely.

Beat cream cheese until smooth. Add sugar and mix until combined.

Add eggs one at a time, mixing on low speed. Stir in sour cream, vanilla, and lemon juice until smooth. Do not overmix.

Pour filling over cooled crust. Spoon blueberry mixture on top and swirl gently with a skewer to create a galaxy effect.

Place springform pan inside a roasting pan and add hot water halfway up the sides to create a water bath.

Bake 55–65 minutes until center is slightly jiggly but set around edges.

Turn off oven and let cheesecake cool inside with door slightly open for 1 hour.

Refrigerate at least 6 hours or overnight before slicing.