Pre-heat the oven to 325°F.
Mix the graham cracker crumbs, melted butter and 2 tbsp. sugar in a bowl until well combined.
Press the mixture into the bottom of a 9-inch springform pan.
Mash cream cheese in a mixing bowl until soft and creamy; gradually beat in sour cream, ¾ cup sugar, flour and vanilla.
Beat in eggs, one at a time.
Pour mixture into the crumb-lined pan.
Bake in the pre-heated oven until firm to the touch; about 1 hour.
Remove from the oven, place on a wire rack and allow to completely cool.
Once cooled, place in the refrigerator until thoroughly chilled; about 4 hours or overnight.
Remove from the refrigerator; remove cheesecake from the pan by loosening the edges with a knife and opening the springform latch.
Place frozen blueberries on top.
In a saucepan, over low heat, melt the jelly; spoon over blueberries to glaze.
Return to the refrigerator and chill until ready to serve.
