Preheat your oven to 325°F (160°C). In a mixing bowl, combine crushed graham crackers, granulated sugar, and melted unsalted butter. Press into a 9-inch springform pan.

Bake the crust for 8-10 minutes until golden. Allow to cool.

In a bowl, beat softened cream cheese with granulated sugar until smooth. Blend in sour cream and vanilla. Add eggs one at a time.

In a saucepan, cook blueberries, sugar, and lemon juice until blueberries break down. Add cornstarch slurry and thicken.

Pour cheesecake filling over crust, swirl in blueberry mixture. Bake for 50-60 minutes until edges are set.

Cool in the oven for 1 hour then refrigerate for at least 4 hours.

Before serving, drizzle leftover blueberry swirl and sprinkle with silver dust and sprinkles.