Mix graham cracker crumbs, melted butter and sugar. Press evenly into a 9-inch springform pan. Chill for 10 minutes.

Set oven to 325°F (160°C). Ensure the oven is fully heated before baking cheesecake.

In a large bowl, beat cream cheese until smooth and creamy, removing all lumps for a silky cheesecake.

Add sugar and vanilla extract. Beat until mixture is light, creamy, and fully combined.

Add eggs slowly. Beat gently after each addition. Overmixing can cause cracks in the cheesecake.

Stir in sour cream, lemon juice and lemon zest. Mix until fully combined, keeping the batter smooth and creamy.

Carefully pour cheesecake mixture over the chilled crust. Smooth the top using a spatula for even baking.

Place cheesecake in the oven. Bake for 40–45 minutes. Center should be slightly jiggly. Turn off oven, leave inside 10 minutes.

Remove from oven. Let cheesecake cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight.

In a small saucepan, combine blueberries, sugar and lemon juice. Cook over low heat until blueberries release juice.

Mix cornstarch with water. Add to blueberries, stir for 2–3 minutes until thickened. Cool slightly before topping cheesecake.

Spread cooled blueberry mixture evenly over the cheesecake. Decorate with extra fresh blueberries and lemon zest.