1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil to prepare for a water bath.

2. Combine graham cracker crumbs and melted butter in a bowl. Mix until evenly moistened, then press into the bottom of the pan. Bake for 10 minutes. Set aside to cool.

3. In a large bowl, beat softened cream cheese until smooth. Add sugar, sour cream, lemon zest, lemon juice, and vanilla extract. Beat until combined.

4. Add eggs one at a time, mixing just until incorporated. Do not overmix.

5. Pour the filling over the baked crust. Place the pan in a larger roasting pan and fill halfway with hot water.

6. Bake for 50–60 minutes until edges are set and the center is slightly jiggly. Turn off oven, crack the door, and let the cheesecake rest inside for 1 hour.

7. Remove from oven and let cool completely at room temperature. Then chill for at least 4 hours or overnight.

8. For the topping: In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat until bubbly and thickened. Let cool slightly.

9. Spread the cooled blueberry topping over the chilled cheesecake before serving. Slice and enjoy!