Preheat oven to 350 degrees. Set aside your 9 1/2 inch springform pan.
In a mixing bowl, add in the graham cracker crumbs, melted butter and sugar. Stir until the crumbs look like wet sand.
Firmly press the crumbs into the bottom of the springform pan.
Place into the oven and bake for 15 minutes. Remove from the oven and let cool.
Before adding the cheesecake mixture, line the outside of the spring form pan with heavy duty tin foil. I double wrap it to prevent the water from leaking in.
In a small saucepan, add in the blueberries and 1/4 cup granulated sugar. Place over medium heat and let heat until the sugar is melted and there's a syrup. It took about 7 minutes for me. Set aside to cool.
In a blender, add in the cottage cheese and 1 cup of the cooked blueberries and juice. Blend until completely smooth. Take your time with it to make sure it's completely smooth.
Add in the remaining 1 and 1/4 cups of sugar, sour cream, and eggs. Blend until incorporated.
Pour the cheesecake mixture into the pan with the crust. Make sure you lined your springform pan with tin foil to prevent leaking in the water bath.
Place the springform pan in a slightly larger baking pan. Fill the outer pan with water. Fill it so it at least goes a quarter of the way up the springform pan. This will keep the cheesecake from cracking.
Place in the oven at 350 degrees and let bake for 1 hour and 35 - 45 minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for an hour or two. I kept mine in the oven for about 2 and half hours and then placed it in the fridge overnight.
In a mixing bowl, add in the heavy cream. Beat until soft peaks form.
Add in the sour cream and powdered sugar. Continue to beat until stiff peaks form.
Spread the whipped cream on the chilled cheesecake evenly.
In a small saucepan, add in the fresh blueberries, sugar, cornstarch and lemon juice. Stir to combine.
Place over medium heat and stir occasionally. Once the syrup comes up to a boil, let boil for one minute.
Remove from the heat and let cool in the fridge for about an hour. If you place it on the whipped cream hot, it will melt all your whipped cream.
Spoon the blueberry syrup onto the cheesecake. Cut and serve.