Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with a parchment paper circle. Lightly spray the inside of the pan with nonstick spray. Set it aside.

In a medium-sized mixing bowl, stir together the graham cracker crumbs, melted butter, and sugar until the crumbs are completely coated.

Press the coated crumbs evenly into the bottom and ¾ of the way up the sides of the springform pan. You can use a flat-bottomed glass or a measuring cup to firmly press the crumbs.

Bake the crust for 8 minutes. Allow the crust to cool while you make the filling.

Lower the oven temperature to 325°F.

Lower the mixer speed to low and beat in the fresh lemon zest.

Keeping the mixer speed on low, add the eggs one at a time, mixing well after each.

Keeping the mixer speed on low, add the vanilla and mix just until well incorporated.

Toss the blueberries in the flour. Shake off any excess flour.

Fold in the coated blueberries. Pour the filling on top of the graham cracker crust.

Wrap 2 sheets of aluminum foil around the outside of the springform pan.

Place the springform pan into a large roaster pan. Place the roaster pan into the oven on the middle rack. Pour enough water into the roaster to measure 1½ inches deep (this is why you wrap the outside of the springform pan in 2 layers of foil).

Bake for 1 hour 40 minutes. Then turn the oven off, crack open the oven door and allow the cheesecake to sit in the oven for an additional 20 minutes.

Remove the roaster pan and cheesecake from the oven. Allow the cheesecake to rest on a cooling rack for 30 minutes.

After the 30-minute rest time, chill the cheesecake in the springform pan in the refrigerator for 8 hours.

Just before you release the cheesecake from the springform pan, carefully run a sharp knife between the sides of the pan and the crust. Carefully release the sides of the springform pan.

Using either a flat dinner plate or a 10-inch round cake board, place the plate or cake board on top of the cheesecake. Flip the cheesecake upside down and carefully remove the bottom of the springform pan and the parchment circle.

Using a serving plate or another 10-inch cake board, carefully flip the cheesecake back over.

While the cheesecake is chilling in the refrigerator, add the frozen blueberries, granulated sugar, and fresh lemon zest to a 3 to 4-quart heavy-bottomed saucepan. Heat the berry mixture over medium-high heat. Stir continuously until the berries are thawed, and the sugar has melted.

Once the berry mixture reaches a low boil, reduce the heat to medium-low. Simmer for 5 minutes, stirring occasionally.

Using a small bowl, stir together the cornstarch and cold water. Immediately pour the slurry into the simmering blueberries. Stir continuously until the blueberry mixture is thickened. Remove the topping from the heat and allow the topping to completely cool before spooning it on top of the cheesecake.

Once the blueberry topping is completely cooled, evenly spread on top of the cheesecake. Keep the cheesecake in the refrigerator until you are ready to slice and serve.