Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers, melted unsalted butter, and sugar until the mixture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan and bake for 8–10 minutes until lightly golden. Allow it to cool.

In a large mixing bowl, beat the cream cheese on medium speed until smooth. Gradually add sour cream, sugar, and vanilla extract. Scrape down the sides as needed until the mixture is velvety.

Add room-temperature eggs one at a time, mixing gently on low speed after each addition. Be careful not to overmix.

Gently fold the blueberry puree into the cheesecake filling and mix in blue food coloring if desired.

Pour the creamy filling over the cooled crust and bake for about 50–60 minutes until the edges are set but the center is slightly jiggly. Let cool to room temperature.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Remove from the pan, garnish with fresh blueberries, slice, and serve.