Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar for the crust. Mix until well combined.

Press the crumb mixture into the bottom of the 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes. Remove and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer on medium speed.

Add the granulated sugar and beat until well combined. Then, add in the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract, lemon zest, and lemon juice until fully incorporated. Pour the cheesecake filling over the cooled crust in the springform pan.

Bake in the oven for 50-60 minutes, or until the center is set and only slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

After it has cooled, refrigerate the cheesecake for at least 1 hour before adding the blueberry topping.

For the blueberry topping, in a small saucepan, combine the fresh blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let cool slightly.

Once the cheesecake is chilled, pour the blueberry topping evenly over the top.

Refrigerate for an additional 30 minutes before slicing and serving.