1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
3. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 3 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until everything is well incorporated.
5. Pour the cream cheese mixture over the crust and smooth the top with a spatula.
6. Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour.
7. While the cheesecake is cooling, prepare the blueberry topping. In a small saucepan, combine the blueberries, corn starch, water, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens and the berries start to break down.
8. Once the cheesecake has cooled, spread the blueberry topping evenly over the top. Refrigerate for at least 4 hours, or overnight, before serving.

Here’s a tip from my kitchen: patience is key. Letting the cheesecake cool in the oven helps prevent cracks, and waiting for it to chill ensures those beautiful, clean slices. It’s a lesson in life and baking—good things come to those who wait.