Preheat oven to 400°F.

Line a rimmed baking sheet with foil; set aside.

Using a medium bowl, mix together blueberries, brown sugar and honey. Spread blueberries on prepared baking sheet.

Bake at 400°F for 20 minutes. Remove from oven and let cool.

Transfer blueberries (and any liquid) into a food processor or mini-chopper; puree mixture until smooth. Set blueberry puree aside.

Reduce oven temperature to 325°F.

Grease and flour an 8” square or 9” round springform pan. Line bottom of pan with parchment paper; set pan aside.

Using a large bowl, add graham cracker crumbs, brown sugar and butter; stir until well combined.

Transfer mixture into prepared springform pan; press crumbs into bottom and sides of pan. (Tip: A flat bottomed glass is helpful for this step.)

Bake for 10 minutes.

Remove pan from oven and let cool.

Using an electric mixer, cream together the cream cheese, sugar and flour until very smooth (~3 minutes on medium speed).

Whisk the eggs and egg yolks together and add to the bowl in 2 additions, mixing fully after each addition.

Add the sour cream and vanilla; mix until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)

Divide the batter evenly into 3 mixing bowls; set bowls aside.

Using a double-burner (or a metal bowl over a saucepan of gently simmering water), add chocolate and heat until fully melted. Add melted chocolate and cocoa powder into one of the mixing bowls; stir until well combined.

In another of the bowls, add cooled blueberry puree; stir until well combined.

Pour chocolate batter on top of the cooled crust; use a spatula to spread batter evenly.

Next, spread the vanilla batter on top of the chocolate layer.

Finally, spread the blueberry batter on top of the vanilla layer.

Wrap the bottom of the pan with a piece of aluminum foil and place in a large rimmed baking sheet. Fill sheet pan with about ½”-¾” of water. Bake at 325°F for 70-80 minutes, or until center of cheesecake is just barely set. (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)

Refrigerate cheesecake for at least 4 hours before removing springform pan and slicing. (Another option is to wrap pan in plastic wrap and freeze overnight. The next day, remove the springform pan and place cheesecake on a large plate. Let thaw in refrigerator for 2-4 hours before slicing.)

{Optional} Decorate top of cheesecake with whipped cream, blueberries and mint leaves before serving.