Preheat the oven to 325°F (160°C). Grease the bottom of a 9-inch springform pan.

In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well coated.

Press the crumb mixture into the bottom of the prepared springform pan to create a firm crust. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.

In another large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and fluffy, about 2-3 minutes.

Add the sugar, sour cream, orange zest, lemon zest, lemon juice, and vanilla extract to the cream cheese. Continue to beat until smooth and well combined.

Add the eggs, one at a time, mixing well after each addition until just combined.

Gently fold in the fresh blueberries until evenly distributed in the cheesecake mixture.

Pour the cheesecake batter over the cooled crust in the springform pan.

Bake in the preheated oven for about 55-60 minutes or until the edges are set but the center still has a slight jiggle.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour.

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight for best results.

Before serving, garnish with additional blueberries and citrus slices if desired.