Creating this incredible Lemon Blueberry Cheesecake is straightforward when you follow these steps:

1. Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.

2. Make the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan.

3. Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes. Remove from the oven and let it cool while preparing the filling.

4. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, mixing until fully incorporated.

5. Add Eggs: Add the eggs one at a time, mixing well after each addition to ensure a smooth consistency.

6. Incorporate Sour Cream and Flavorings: Add sour cream, lemon juice, lemon zest, and vanilla extract. Mix until everything is well blended and creamy.

7. Fold in Blueberries: Gently fold in the fresh blueberries, being careful not to crush them too much.

8. Combine Crust and Filling: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

9. Bake the Cheesecake: Bake in the oven for 50-60 minutes or until the edges are set, and the center is slightly jiggly. The cheesecake will firm up as it cools.

10. Cool and Chill: Once baked, turn off the oven and crack the oven door. Let the cheesecake cool in the oven for about 1 hour. Then, refrigerate for at least 4-6 hours or overnight for optimal texture.

11. Remove from Pan: Carefully run a knife around the edge of the springform pan before releasing the sides.

12. Serve: Top with whipped cream, additional blueberries, and a sprinkle of lemon zest just before serving for an extra touch.