1. Preheat the oven to 325°F (160°C).
2. In a bowl, mix the gluten-free graham cracker crumbs with melted butter and 1/4 cup sugar until well combined.
3. Press the mixture into the bottom of a springform pan to form the crust.
4. In a large mixing bowl, beat the cream cheese until smooth, then add the remaining sugar and vanilla extract.
5. Add the eggs one at a time, mixing well after each addition.
6. In a separate bowl, toss the blueberries with cornstarch, then fold them into the cream cheese mixture.
7. Pour the cheesecake batter over the crust in the springform pan.
8. Bake for 50-60 minutes or until the center is set but still slightly jiggly.
9. Let the cheesecake cool, then refrigerate for at least 4 hours or overnight.
10. Before serving, drizzle with blueberry puree for decoration.

Discover my list of kitchen tools I always use.