Prepare the Crust

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.
2. Mix the Crust: In a medium-sized bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined.
3. Press into Pan: Press the mixture evenly into the bottom of the prepared pan. Use the back of a spoon to compact the crumbs tightly.
4. Bake the Crust: Bake the crust in the preheated oven for 10-12 minutes, or until it’s golden brown. Let it cool while you prepare the filling.

Prepare the Cheesecake Filling

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and fluffy, about 3-5 minutes.
2. Add Eggs: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
3. Add Vanilla and Sour Cream: Stir in the vanilla extract and sour cream. Add the flour and mix until just combined.
4. Pour into Pan: Pour the cheesecake filling over the cooled graham cracker crust. Use a spatula to smooth the top.
5. Bake: Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour to cool gradually.
6. Chill: After the cheesecake has cooled to room temperature, cover and refrigerate for at least 4-6 hours, or overnight, to allow the flavors to set.

Prepare the Cherry Blossom Glaze

1. Make the Glaze: In a small saucepan, combine cherry juice, dried cherry blossoms, and sugar. Bring the mixture to a simmer over medium heat and cook for 5-7 minutes to infuse the flavor.
2. Thicken the Glaze: Add the cornstarch and water mixture to the pan, stirring constantly until the glaze thickens and becomes glossy.
3. Cool the Glaze: Remove the saucepan from the heat and let the glaze cool to room temperature.

Assemble the Cheesecake

1. Top with Glaze: Once the cheesecake has fully chilled, pour the cooled cherry blossom glaze over the top, spreading it evenly with a spatula.
2. Chill Again: Place the cheesecake back into the fridge for another 30 minutes to let the glaze set before serving.