Crush the crackers into crumbs.

Mix it with the butter.

Roughly spread the buttery crackers over the base and up the walls. Use something like a glass with a flat base and vertical edge to press the crumbs smoothly to the bottom and along the walls.

Whisk cream cheese, flour, vanilla extract, sour cream, honey or sweetener of choice and eggs together.

Pour the cheesecake mixture into the spring form.

Place the cheesecake into the middle rack of a 320°F / 160°C preheated oven. Bake until the top is slightly puffed with light golden brown color and hopefully zero cracks, about 70 minutes. Turn the oven off and let the cheesecake cool in the oven with the door open, for about 2 hours.

Cool it further in the fridge until completely cooled through, about 4 hours.

Heat lemon juice and water in a skillet then add half of the blueberries. Simmer until the blueberries break down, about 20 minutes.

Add the remaining blueberries and simmer until starts to soften, about 10 minutes.

Mix in the cornstarch. Add water if a more juicy sauce is required. Let it cool off to room temperature.

Pour the blueberry sauce on top of the cheesecake, slice and serve. Save some blueberry sauce for serving and decoration.