Preheat the over to 325 and lightly grease a 12-cup muffin pan.
For crust: Mix in the graham crackers, sugar, melted butter and vanilla. Stir very well. Press about 1 1/2 to 2 tbs of graham cracker mix into the pans, evenly, all over the bottom and about half way up the side.
Start beating the cream cheese with a mixer until smooth, about 2 minutes.
Add the vanilla extract, sour cream, and blueberry syrup.
Add the egg, mix until all incorporated.
Add sugar and corn starch. Make sure that all ingredients are well combined.
Divide the cheesecake batter among the pan cups
Bake for 17-20 minutes.
Cool off and top with some fresh blueberries and more blueberry syrup.