Preheat the oven to 325°F (160°C)
In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until the crumbs resemble wet sand
Press the mixture into the bottom of a 9-inch springform pan, using the bottom of a cup or measuring cup to even the surface
Bake the crust for 8-10 minutes, then let it cool while you prepare the filling
In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth
Add 1 cup sugar, beating on medium speed until well combined
One at a time, add the eggs, beating for about 1 minute after each addition
Stir in the vanilla extract
Pour the mixture into the cooled crust
Place the pan on a baking sheet and bake for 50-60 minutes, or until the center is set but still slightly jiggly
Turn off the oven, open the door, and let the cheesecake cool in the oven for 1 hour before removing
Once completely cooled, transfer the pan to the refrigerator and chill for at least 4-6 hours or overnight
Before serving, top the cheesecake with fresh or cooked blueberries and, if desired, a light drizzle of blueberry glaze