Preheat your oven to 325°F (165°C). Grease the bottom and sides of a 9-inch springform pan.

In a mixing bowl, combine the graham cracker crumbs, melted butter, and ¼ cup sugar. Mix until the crumbs are well coated. Press the mixture evenly into the bottom of the springform pan to form the crust. Bake for 10 minutes and let it cool.

In another bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in 1 cup of sugar and mix until well combined.

Add eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, lemon zest, and lemon juice until smooth.

Gently fold in the blueberries using a rubber spatula. Pour the cheesecake mixture over the cooled crust in the pan.

Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracks on the surface.

After it has cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.

If making the optional blueberry sauce, combine 1 cup of blueberries, ¼ cup sugar, lemon juice, and water in a small saucepan. Cook over medium heat until the blueberries burst and the sauce thickens (about 5-7 minutes). Allow to cool.

Once the cheesecake is set, run a knife around the edges before removing it from the springform pan. Top with additional fresh blueberries and drizzle the blueberry sauce over the top, if using.

Slice and serve chilled. Enjoy your refreshing Lemon Blueberry Cheesecake!