Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil.

In a bowl, mix chocolate cookie crumbs, sugar, and melted butter. Press into the pan bottom. Bake for 8–10 minutes and let cool.

Beat cream cheese until smooth. Add sugar and vanilla; beat until combined.

Add eggs one at a time, mixing just until incorporated.

Stir in sour cream and blueberry puree. Add a few drops of blue gel food coloring if desired.

Pour filling over the crust. Place pan in a larger roasting pan and add hot water halfway up the sides.

Bake for 60–70 minutes or until center is set but still slightly jiggly.

Turn off oven, crack the door, and let cheesecake cool for 1 hour in the oven. Then chill at least 4 hours or overnight.

For the glaze, warm blueberry jam with lemon juice in a saucepan. Stir in cornstarch mixture and simmer until thickened. Cool slightly and spread over the chilled cheesecake.

Sprinkle with edible shimmer or silver stars. Chill until set.