In a large bowl, beat softened cream cheese with granulated sugar until smooth. Add sour cream and vanilla extract, and blend until combined. Add 3 large eggs one at a time.
Pour the filling into the cooled crust and bake at 325°F for 60-70 minutes until the edges are set and the center remains slightly jiggly
In a small saucepan, combine fresh blueberries, granulated sugar, and lemon juice. Bring the mixture to a simmer over medium heat.