1. Prepare the Crust

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press the mixture evenly into the bottom of the pan. Bake for 10 minutes, then let cool.

2. Make the Cheesecake Batter

1. In a large mixing bowl, beat the cream cheese until smooth. Add sugar, sour cream, and vanilla, mixing until combined.
2. Add eggs one at a time, mixing on low speed until just incorporated. Avoid overmixing.
3. Divide a portion of the batter into a separate bowl and mix in blue gel food coloring.
4. Pour the plain cheesecake batter over the crust, then add dollops of the blue batter. Swirl gently with a skewer or toothpick.

3. Bake the Cheesecake

1. Place a pan of hot water on the oven’s bottom rack to create steam.
2. Bake for 50–55 minutes or until the center is slightly jiggly but set around the edges.
3. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
4. Remove from the oven and refrigerate for at least 4 hours or overnight.

4. Make the Blackberry Glaze

1. In a saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat, stirring frequently.
2. Mix cornstarch with water and add to the saucepan. Simmer until thickened.
3. Strain the mixture for a smooth glaze. Let cool before using.

5. Assemble and Decorate

1. Pour the blackberry glaze over the chilled cheesecake, allowing it to drip over the sides.
2. Lightly dust with edible silver dust or spray for a magical, starry effect.
3. Slice and serve with a warm knife for clean cuts!