In a large bowl, beat the cream cheese until smooth and lump-free.
Add the sugar and vanilla, and beat until well combined. Add the eggs, one at a time, beating well after each addition.
Add the sour cream and flour, and mix until the mixture is smooth and homogeneous.
Pour the cream cheese mixture over the cookie base in the mold.
Bake in the preheated oven for approximately 50-60 minutes, or until the center is almost set.
While the cake is baking, prepare the blueberry coulis. In a saucepan over medium heat, cook the cranberries, sugar, and lemon juice until the cranberries break down and the mixture thickens slightly. Then, remove it from the heat and let it cool.
After baking, let the cake cool to room temperature and then refrigerate for at least 4 hours or overnight.
Before serving, pour the blueberry coulis over the cake.
Now, enjoy your delicious blueberry cheesecake! You can garnish with additional cranberries and mint leaves if you wish. Enjoy!
