Preheat the oven to 325F. Lightly spray the bottom of an 8-inch springform pan with non-stick baking spray.
Combine the crushed graham crackers with the sugar and salt. Drizzle with the melted butter, and toss with a fork until moistened and crumbly. Dump the crumbs into the pan, and press the crumbs firmly against the bottom and several inches up the sides of the pan.
Bake the crust for 10 minutes, until fragrant and golden brown. Cool completely.
Note that you can skip the step of baking the crust, but I like to bake it briefly just to toast the graham crackers for a richer, nuttier flavor.
In a microwaveable glass measuring cup or bowl, whisk together 1/2 cup of the heavy whipping cream with the gelatin. Let stand for 5 minutes.Microwave on high for 1 minute, stirring after 30 seconds, to dissolve the gelatin.Set aside while you make the filling. If any small lumps of undissolved gelatin remain in the warmed cream/gelatin mixture, pour it through a mesh strainer.
In a large mixing bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla bean until smooth, about 2 minutes. Beat in the sour cream.
Gradually add the remaining 1 cup of heavy whipping cream, and beat until soft peaks form.
Add the strained cream/gelatin mixture to the mixing bowl and beat until smooth and thick.
Immediately pour the filling into the cooled crust and smooth out the top. Cover loosely with plastic wrap (not touching the filling), and refrigerate until completely set, about 6 hours, or overnight.
To serve, run a sharp knife around the side of the cheesecake, to loosen the crust from the sides of the pan. Unlock the sides to remove it from the base.
Combine the blueberries, sugar, corn starch and lemon juice in a saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a boil and starts to thicken. Boil for 2 minutes, stirring constantly.
Remove from the heat, transfer to a container, and refrigerate until chilled.
Serve slices of cheesecake with the chilled sauce.
How to store no bake cheesecake:
Leftover no bake cheesecake should be covered and refrigerated, and is best eaten within 3 days.
To make a larger cheesecake in a 9 or 10 inch pan:
Increase the crust to 2 1/4 cups crushed graham crackers + 3 tbsp brown sugar + 1 1/2 tsp salt + 3/4 cup (12 tbsp) unsalted butter. Be sure to press the crust all the way up the sides of the pan to hold more filling.
Add an additional 1 pound of cream cheese to the filling (for a total of 2 pounds / 4 8-oz blocks cream cheese).
Add an additional 1/4 cup powdered sugar (for a total of 3/4 cup powdered sugar).
Keyword Blueberry, Cheesecake, No Bake, Vanilla Bean