Prepare the Crust

• Mix graham cracker crumbs, melted butter, and granulated sugar. Press firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes.
• Beat cream cheese, sour cream, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream into cream cheese mixture until combined. Spread over chilled crust. Smooth top and refrigerate for at least 4 hours, or until set.
• In a small saucepan, combine blueberry jam and ½ cup water. Heat over medium until melted and smooth. Strain through a fine sieve to remove solids. Return liquid to saucepan. Sprinkle gelatin over ¼ cup cold water and let bloom for 5 minutes.
• Warm the blueberry mixture gently, then stir in bloomed gelatin until fully dissolved. Let cool to room temperature, stirring occasionally.
• Pour the cooled glaze over the chilled cheesecake, tilting the pan to coat evenly. Refrigerate for another 1-2 hours until glaze is set. Carefully remove from springform pan before serving.