In a small saucepan, simmer blueberries, sugar, and lemon juice for 5 minutes. Stir in cornstarch slurry and cook 1 minute until thickened.

Puree the blueberry mixture and strain through a fine mesh sieve. Stir in blue gel coloring until midnight blue. Let cool completely.

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and wrap outside tightly with 3 layers of foil.

Mix graham crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the pan. Bake 10 minutes, then cool.

Beat room temperature cream cheese until perfectly smooth. Add sugar, sour cream, and vanilla, mixing on low speed.

Add room temperature eggs one at a time on the lowest speed, mixing just until the yolk disappears. Do not overmix.

Pour half the batter over the crust. Drop spoonfuls of blueberry syrup over it. Top with remaining batter and more syrup.

Drag a skewer through the batter in figure-eights to create a galaxy marble pattern.

Place pan in a roasting pan filled with 1 inch of boiling water (water bath). Bake for 60-70 minutes until edges are set but center jiggles slightly.

Turn oven off, crack door open 1 inch, and let cheesecake sit inside for 1 hour to cool gradually.

Remove from oven, cool to room temp, then chill in fridge for at least 6 hours. Garnish with edible gold stars before slicing.