Preheat your oven to 325°F (160°C). Grease the bottom of the springform pan lightly and line it with parchment paper.

In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture evenly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then let it cool.

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

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest until everything is fully incorporated.

Pour the cream cheese mixture over the cooled crust in the springform pan. Spread it evenly. Bake in the preheated oven for about 50 minutes or until the center is set but still slightly jiggly.

Once done, turn off the oven and let the cheesecake sit in the oven for 10 minutes with the door slightly open. Remove the cheesecake from the oven and let it cool completely at room temperature.

For the blueberry topping, combine fresh blueberries, sugar, lemon juice, cornstarch, and water in a saucepan over medium heat. Cook while stirring gently until the mixture starts to thicken and bubble, about 5-7 minutes. Remove from heat and let it cool slightly.

Once both the cheesecake and topping have cooled, spread the blueberry mixture evenly over the cheesecake. Refrigerate for at least 4 hours or overnight for best results.

Before serving, carefully remove the side of the springform pan. Slice and serve chilled.