Step 1

Preheat the oven to 325 degrees Fahrenheit.

Step 2

Combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a medium bowl. Mix until fully combined. Then, press the mixture into the bottom and sides of a 9-inch springform pan.

Step 3

Place the cream cheese in a mixing bowl. Mash and stir until it's creamy, soft, and easy to work with. Then, add the sour cream, 3/4 cup sugar, flour, and vanilla. Mix well.

Step 4

Add the eggs one at a time. Mix each one gently before adding the next. Then, pour the mixture into the springform pan atop the crust.

Step 5

Bake it for approximately 1 hour in the preheated oven. The cheesecake should be firm to the touch.

Step 6

Let the cheesecake cool. Then, transfer it to the refrigerator. Chill for at least 4 hours.

Step 7

Once the cake is chilled, use a clean knife to release its edges from the pan. Then, open the side of the pan, and transfer the cake to a serving dish.

Step 8

Add the frozen blueberries to the top of the cake. Transfer the blueberry jelly to a saucepan, and warm it over low heat until it melts. Spoon the melted jelly over the blueberries as a glaze. Return the cheesecake to the refrigerator, and chill until it’s time to serve.

Step 9

Slice the chilled cake, and transfer pieces to individual plates. Serve, and enjoy!