Preheat oven to 375°F. Place the springform pan into the center of two large pieces of heavy-duty aluminum foil. Pull the aluminum foil up around the sides of the pan and tightly wrap it, sealing the springform pan with the aluminum foil. This will help to prevent any moisture from seeping into the bottom of the pan while the cheesecake is baking in the water bath. Lightly spray the sides and bottom of the springform pan with baker’s spray to prevent the crust from sticking to the pan. Set aside.

To a medium mixing bowl, stir together the graham cracker crumbs, granulated sugar, and melted unsalted butter until the graham cracker crumbs are fully coated with the melted butter. The texture of the crust mixture should resemble moist sand and should hold together when pressed between your fingers.

Transfer the crust mixture to the prepared springform pan and tightly pack the crust into the bottom and ¾ of the way up the sides of the pan. You can use a flat bottomed dry measure cup to get a nice uniform thickness to the crust when pressing and shaping the crust into the pan.

Bake the crust for 10 minutes. Remove the pan from the oven and allow the crust to cool on the counter while preparing the cheesecake filling.

Turn the heat to the oven down to 325°F and start boiling 6 cups of water for the waterbath to cook the cheesecake in.

To the bowl of a stand mixer fitted with the paddle attachment, add the softened cream cheese and granulated sugar. Beat on medium-low speed for 2-3 minutes or until the cream cheese mixture is smooth. Scrape down the sides of the bowl, and the paddle attachment, to ensure the batter is evenly mixed when the remaining ingredients are added.

With the mixer on low speed, add the eggs one at a time, mixing well between each addition, until the eggs are fully incorporated and the batter is smooth. Be sure to scrape down the bowl and paddle as needed.

To the cream cheese mixture, add the sour cream, heavy cream, fresh lemon juice, fresh lemon zest, and vanilla extract. Mix again on low speed until all the ingredients are well incorporated and the batter is thick and smooth.

Remove the bowl and paddle attachment from the stand mixer. Scrape down the bowl, and the paddle attachment and be sure to hand stir the batter to ensure that it is all an evenly mixed consistency.

To a small bowl, add the blueberries and all-purpose flour. Toss to coat the blueberries with the flour.

Add the flour-coated blueberries to the bowl of lemon cheesecake batter and gently fold them in, being careful not to break the blueberries when mixed in.

Pour the lemon blueberry cheesecake batter into the cooled graham cracker crust and gently spread it into an even layer.

Place the cheesecake in a large roasting pan (or any large, oven-safe pan that is at least 3-4 inches deep and larger than the size of the springform pan) and place the pan onto the center rack of the preheated oven.

Very carefully, being sure not to splash any of the boiling water into the cheesecake batter, pour the boiling water into the bottom of the roasting pan. You should add enough water to come about 1 inch up the side of the springform pan. Depending on the size of your roasting pan, you will need between 4 and 6 cups of boiling water.

Carefully push the oven rack back into the oven and bake the lemon blueberry cheesecake for 1 hour and 20-30 minutes. The center should be just barely jiggly when the pan is slightly moved and the sides of the cheesecake are just barely starting to get a light golden color.

Turn off the heat to the oven and crack the oven door open about 1 inch (you can place the handle of a wooden spoon in the crack to prevent the oven door from closing) and allow the lemon blueberry cheesecake to cool undisturbed for an additional 1 hour. This time cooling in the oven helps to finish cooking the center of the cheesecake and helps prevent the top of the cheesecake from cracking if cooled too quickly.

Remove the roasting pan from the oven and remove the springform pan from the roasting pan. Take off the layers of aluminum foil from the springform pan and allow the cheesecake to cool on the counter for 1 hour.

Open the latch on the springform pan and very carefully lift it off the cheesecake.

Place the lemon blueberry cheesecake into the refrigerator for a minimum of 8 hours, but preferably overnight, to cool and set completely before topping with the blueberry sauce and serving.

While the cheesecake is baking, you can make the blueberry sauce by adding the fresh blueberries, granulated sugar, ⅓ cups water, and fresh lemon juice to a medium saucepan on medium heat.

Allow the water to come up to a simmer while the sugar dissolves and the blueberries start to soften. Stir gently to prevent the sugar and berries from burning. Be careful not to break the blueberries too much when stirring, as you want to see the shape of the blueberries when added to the top of the cheesecake before serving.

In a small bowl, whisk together the remaining 2 tablespoons of water and cornstarch until no lumps remain to create a cornstarch slurry.

Once the blueberries and water start to come to a constant simmer, stir in the cornstarch slurry. Cook for an additional 30 seconds to 1 minute or until the sauce starts to thicken. Remove from the heat. The sauce should be thick enough to coat the back of a spoon.

Transfer the blueberry sauce to a bowl and cover with plastic wrap to prevent a skin from forming on the surface of the blueberry sauce as it cools.

Once the bowl of blueberry sauce is cool to the touch, you can place it into the refrigerator to chill while your cheesecake is chilling and setting up.

Once your lemon blueberry cheesecake has chilled completely and you're ready to serve, top the center of the cheesecake with the blueberry sauce. Be sure to leave a ½-1 inch border around the edges of the top of the cheesecake to ensure that your sauce stays on the top of the cheesecake and doesn’t drip down the sides. Serve, and enjoy!