Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.

In a small bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.

Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.

Bake for 10 minutes, then remove from the oven and set aside to cool.

Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking. Set the pan aside.

Reduce the oven temperature to 300°F (148°C).

In a large mixing bowl, beat together the cream cheese, sugar, and flour on low speed until completely smooth. (Using low speed prevents excess air bubbles, which can cause cracks.) Scrape down the sides of the bowl as needed.

Add the sour cream, lemon juice, and lemon zest, mixing on low speed until well incorporated.

One at a time, add the eggs, followed by the egg yolks, mixing gently after each addition until just combined. Scrape down the sides to ensure a smooth batter.

Carefully fold in the blueberries, making sure they are evenly distributed throughout the batter.

Pour the cheesecake batter into the prepared crust, spreading it evenly.

Place the springform pan inside a larger baking pan. Fill the larger pan with warm water, ensuring the water level reaches about halfway up the sides of the springform pan. (This water bath method helps the cheesecake bake evenly and prevents cracking.)

Bake for 1 hour 15 minutes, or until the center is set but still has a slight jiggle when gently shaken.

Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to continue cooking slowly.

After 30 minutes, crack the oven door slightly and let the cheesecake cool inside for another 30 minutes. This slow cooling process helps prevent cracks.

Remove the cheesecake from the oven, carefully unwrap the foil, and refrigerate for at least 4 hours (preferably overnight) to fully set.

In a medium saucepan over medium heat, whisk together the sugar, cornstarch, and water until dissolved.

Stir in the blueberries, coating them in the sugar mixture.

Cook, stirring occasionally, until the blueberries soften and release their juices. The sauce should thicken slightly.

Remove from heat and let the topping cool completely before refrigerating.

When ready to serve, make the whipped cream by beating heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.

Remove the cheesecake from the refrigerator and carefully release it from the springform pan. Transfer it to a serving plate.

Pipe whipped cream swirls around the edges of the cheesecake, then spoon the blueberry topping over the center. Garnish with lemon slices if desired.

Store any leftovers in an airtight container in the refrigerator. The cheesecake is best enjoyed within 3-4 days.