1. Preheat oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper.

2. In a bowl, combine graham cracker crumbs and melted butter. Mix until the texture resembles wet sand. Press into the base of the pan. Bake for 10 minutes, then cool.

3. Beat cream cheese in a large bowl until smooth. Add sugar and mix until fully incorporated. Mix in sour cream, lemon juice, lemon zest, and vanilla extract.

4. Add eggs one at a time, beating on low speed. Do not overmix. Pour over the cooled crust.

5. Wrap the outside of the pan in foil and place in a water bath. Bake for 55–70 minutes until the center is slightly jiggly.

6. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.

7. For the topping, combine blueberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat until thickened and glossy. Cool completely.

8. Spread the cooled blueberry topping over the chilled cheesecake. Garnish with lemon zest and extra blueberries before serving.