Preheat your oven to 325°F (160°C).
In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
In a large mixing bowl, beat the softened cream cheese until smooth.
Gradually add 1/2 cup granulated sugar and vanilla extract, beating until well combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream until smooth.
Gently fold in the fresh blueberries.
Pour the cheesecake filling over the crust in the springform pan.
Bake in the preheated oven for 30-35 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool inside for 1 hour.
Remove the cheesecake from the oven and let it cool to room temperature.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Before serving, spread the blueberry jam over the top for added flavor.