Preheat your oven to 325°F (163°C).

To make the crust, combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then remove from the oven and allow to cool.

In another bowl, beat the cream cheese with an electric mixer until smooth. Gradually add in the sugar and mix until creamy.

Add the eggs, one at a time, mixing after each addition. Then mix in vanilla extract, lemon juice, and lemon zest until well combined. Finally, fold in the sour cream using a rubber spatula.

Pour the filling over the cooled crust in the springform pan.

To create a water bath, place the springform pan into a larger baking pan and fill the outer pan with hot water, reaching halfway up the sides of the springform pan. Bake for 40-50 minutes, or until the center is set but slightly jiggly.

Once baked, turn off the oven, slightly crack the oven door, and let the cheesecake cool inside for an hour. Remove from the oven and water bath, and refrigerate for at least 4 hours, preferably overnight.

For the blueberry topping, combine blueberries, sugar, lemon juice, cornstarch, and water in a saucepan over medium heat. Cook, stirring gently, until the mixture is bubbly and thickened (about 5-7 minutes). Remove from heat and let cool.

Once the cheesecake is fully chilled, carefully release the springform pan and remove the sides. Top the cheesecake with the blueberry mixture before serving.