01 -
Preheat oven to 325°F (165°C) and grease a 9-inch springform pan.
02 -
Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan.
03 -
In a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, then eggs one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla extract until well combined.
04 -
Pour the cheesecake batter over the crust, spreading it evenly. Bake for 50-60 minutes or until the center is set and the edges are slightly puffed. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
05 -
In a small saucepan, combine blueberries, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly, until thickened and bubbly. Allow to cool.
06 -
Once the cheesecake is completely cooled, spread the blueberry topping evenly over the top. Refrigerate for at least 4 hours or overnight to set.