Preheat the oven to 350?F (175?C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a greased 9x9 inch baking pan.

In another bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, eggs, and vanilla extract, mixing until well combined.

Pour the filling over the crust and spread evenly.

Bake in the preheated oven for 30-35 minutes, or until the center is set and slightly jiggly.

In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries start to burst and the mixture thickens, about 5-7 minutes.

Remove from heat and let cool slightly.

Once the cheesecake is baked, pour the blueberry topping over the cheesecake and spread evenly. Refrigerate for at least 2 hours before cutting into bars.