Making Ravenclaw Midnight Blueberry Cheesecake can be a joyful experience if you follow these easy steps:

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter.
2. Make the Crust: In a bowl, combine graham cracker crumbs and sugar. Stir in melted butter until well mixed. Press the mixture evenly into the bottom of the prepared pan to form a crust.
3. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese with sugar until smooth. Add vanilla extract and mix well.
4. Incorporate Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides as needed.
5. Add Sour Cream and Lemon Juice: Mix in the sour cream and lemon juice until creamy and well combined. Pour the filling over the crust in the springform pan.
6. Bake: Bake in the preheated oven for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
7. Cool the Cheesecake: Remove from oven and let it cool at room temperature. Then refrigerate for at least 2 hours or preferably overnight.

Prepare the Blueberry Topping

8. Cook Blueberries: In a small saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring gently until mixture thickens and blueberries burst, about 5-7 minutes.
9. Cool the Topping: Allow the blueberry topping to cool before pouring it over the chilled cheesecake.