Make the blueberry swirl: Simmer blueberries, sugar, and lemon juice until berries burst. Stir in cornstarch slurry, cook until thick. Strain and cool completely.

Prepare crust: Mix cookie crumbs, melted butter, and sugar. Press into a lined 9-inch springform pan. Bake at 325°F for 10 minutes. Cool, then wrap pan tightly in foil.

Make filling: Beat room temperature cream cheese until smooth. Add sugar, sour cream, and vanilla. Mix in eggs one at a time on low speed until just combined. Pour over crust.

Drop spoonfuls of the blueberry mixture over the batter and gently swirl with a knife.

Bake in a water bath at 325°F for 60-75 minutes until edges are set but center jiggles slightly. Turn off oven, crack door, and leave for 1 hour. Cool completely on counter, then freeze overnight.

Make glaze: Bloom gelatin in water. Boil water, sugar, and condensed milk. Remove from heat, stir in gelatin until dissolved. Pour over white chocolate, let sit 2 minutes, then blend smooth. Color with blue and black gel.

Let glaze cool to 90°F-95°F. Unmold frozen cheesecake onto a wire rack. Pour glaze evenly over the top, letting it drip down the sides. Decorate with edible stars.

Refrigerate for 3-4 hours to allow the cake to thaw completely before slicing with a hot, clean knife.