With the rack in the middle position, preheat the oven to 190 °C (375 °F).
In a bowl, combine all the ingredients. Gently press in the bottom of a 20-cm (8-inch) springform pan. Bake for about 10 minutes. Let cool.
Wrap the base and sides of the pan with the aluminum foil, letting it exceed upwards.
In a food processor, purée the blueberries and maple syrup. Set aside. In a bowl, beat the cheese, sugar and vanilla with an electric mixer. Add the eggs, one at a time, then the sour cream until the mixture is smooth.
Spread half the cheese mixture over the crust.
Pour a quarter of the blueberry sauce in a spiral. Gently pour the remaining cheese mixture. Pour another quarter of the sauce in a spiral on the cheese mixture. Set the remaining sauce aside to serve with the cake.
Run a knife through the batter to create a marbled effect.
Place the cake in a large baking dish. Pour boiling water halfway up the sides of the pan.
Bake for 1 hour 15 minutes. Add water as needed during baking to maintain the water level.
Let the cheesecake cool for 45 minutes in the bain-marie. Remove the cake from the water and aluminum foil. Let cool, then refrigerate for at least 4 hours before serving.
Serve with blueberry coulis.
This technique of cooking in a water bath makes a supremely creamy cheesecake.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.