Step 1: Prepare the Crust

1. Preheat the oven to 325°F (163°C).
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 8-10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and sugar until smooth.
2. Add eggs one at a time, mixing just until combined.
3. Stir in sour cream, lemon juice, lemon zest, and vanilla extract.
4. Pour the filling over the crust and smooth the top.

Step 3: Bake the Cheesecake

1. Place the cheesecake in the oven and bake for 45-50 minutes, or until the center is slightly jiggly but the edges are set.
2. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
3. Refrigerate for at least 4 hours (overnight is best).

Step 4: Prepare the Blueberry Topping

1. In a saucepan over medium heat, combine blueberries, sugar, cornstarch, water, and lemon juice.
2. Stir constantly until the mixture thickens and the blueberries start to burst (about 5 minutes).
3. Let it cool slightly before pouring over the cheesecake.

Step 5: Assemble and Serve

1. Once the cheesecake is fully chilled, top it with the blueberry sauce.
2. Garnish with extra fresh blueberries and lemon slices for a stunning presentation.
3. Slice, serve, and enjoy!