Prepare the Cheesecake:

• In a mixing bowl, combine 1 ½ cups of graham cracker or vanilla wafer crumbs with 3 tablespoons of sugar and 4 tablespoons of melted butter. Mix until coated and press into the bottom of a 9-inch springform pan.
• In a small saucepan, combine 2 cups of fresh blueberries, ¼ cup of water, and 1 tablespoon of cornstarch. Heat over medium, stirring until blueberries burst and mixture thickens. Let cool slightly.
• In a large bowl, beat 16 oz of softened cream cheese with ¾ cup of sugar until smooth. Add 1 teaspoon of vanilla and mix. Add 3 eggs one at a time, mixing on low until just combined.
• Pour half the cheesecake filling into the crust. Spoon dollops of blueberry sauce over the filling and pour the remaining cheesecake mixture on top. Swirl with a knife for a marbled effect.
• Preheat oven to 325°F (160°C). Bake for 55-60 minutes, until edges are set but center jiggles slightly. Turn off oven and cool in the oven for 1 hour.
• Once cooled to room temperature, refrigerate for at least 4 hours or overnight. Remove sides of springform pan, slice, and enjoy!