For the crust, grease the bottom and halfway up the sides of a 10-in. springform pan with 1 Tbsp. butter. Sprinkle 2 Tbsp. pecans evenly over the bottom of the prepared pan, turning the pan so the pecans stick to the butter. Melt the remaining butter. Combine the remaining pecans, the graham cracker crumbs and melted butter in a small bowl. Mix well. Press the crumb mixture on the bottom and halfway up the side of the pan. Chill for 5-10 minutes.
For the filling, place the cream cheese, sugar, egg yolks, egg and vanilla in a large bowl. Beat with an elecric mixer set on medium speed until just blended, about 1 minute. Gently stir in the sour cream. Sprinkle the flour evenly over the cream cheese mixture. Gently fold in the flour. Pour the batter into the chilled crust.
Bake in a preheated 300º oven until the edges are firm and the center is almost set, 1 hour 20 minutes - 1 hour 30 minutes. Cool about 30 minutes. Cover and chill for 2 hours.
For the sauce, combine the cream, butter and corn syrup in a medium saucepan. Bring to a boil over medium heat. Boil, stirring constantly, until the mixture is thickened, about 10 minutes. Spoon the sauce over the chilled cheesecake. Top with the blueberries just before serving.