Combine the graham cracker crumbs + 2 tablespoons of sugar and butter. Mix thoroughly until full blended. Pat mixture into the bottom of a 9 inch springform pan. Preheat your oven to 325 degrees F.
Mash the cream cheese until it is soft and creamy. Gradually beat in the sour cream, ¾ cup sugar, vanilla and flour. Beat in the eggs one at a time. Pour mixture into the crumb-lined pan. Bake in the oven for 1 hour or until firm to the touch.
Cool and then remove the cake from the pan by loosening the edges with a knife. Top the cake with blueberries. Melt jelly and spoon over the blueberries to glaze. Chill until ready to serve.