In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar together on medium speed for 2 minutes.
24 ounces cream cheese, ¾ cup granulated sugar
Add the sour cream and vanilla and mix to combine.
½ cup sour cream, 1 teaspoon pure vanilla extract
Add the eggs, one at a time, mixing fully between each one.
3 large eggs
Scrape down the sides of the bowl and fold the batter a few times to make sure everything is evenly incorporated.
Spread the cheesecake mixture evenly over the graham cracker crust.
Spoon the blueberry jam on top and swirl it into the cheesecake layer. Sprinkle fresh blueberries on top.
½ cup blueberry jam, ¼ cup fresh blueberries
Bake the cheesecake for 45-50 minutes, or until the edges are light brown and the center is fully set.
Allow the cheesecake to cool at room temperature for 1 hour, then transfer it to the refrigerator to chill for at least 2 hours before slicing. Slice into squares, serve, and enjoy!