Preheat the oven to 325°F (160°C). Grease the springform pan lightly with butter.

In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until all crumbs are coated. Press the mixture firmly into the bottom of the springform pan to form an even layer for the crust. Bake in the preheated oven for 10 minutes, then remove and let cool.

In another bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the sugar and beat until well combined.

Add the eggs, one at a time, mixing well after each addition. Then add sour cream, lemon juice, lemon zest, and vanilla extract, mixing until smooth.

Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven for 50-60 minutes, or until the center is just set but still slightly jiggly.

Turn off the oven, crack the door, and allow the cheesecake to cool in the oven for 1 hour. Afterward, remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.

For the blueberry topping, combine blueberries, sugar, cornstarch, lemon juice, and water in a saucepan over medium heat. Bring to a boil, stirring gently until the mixture thickens and blueberries burst. Remove from heat and let cool.

When ready to serve, pour the blueberry topping over the chilled cheesecake. Cut into slices and serve.