Creating this Lemon Blueberry Cheesecake involves a few straightforward steps:

1. Preheat Oven: Preheat your oven to 325°F (160°C).
2. Make the Crust: In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and crumbly.
3. Press Crust Mixture: Firmly press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.
4. Prepare Filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
5. Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
6. Incorporate Sour Cream and Lemon: Add the sour cream, lemon juice, and lemon zest. Mix until incorporated and smooth.
7. Fold in Blueberries: Gently fold in 1 cup of fresh blueberries, taking care not to break them.
8. Pour Filling: Pour the filling over the cooled crust in the springform pan, smoothing out the surface.
9. Bake: Bake in the preheated oven for about 50 minutes, or until the cheesecake is set and the center slightly jiggles.
10. Cool: Turn off the oven, crack the door, and let the cheesecake cool inside for one hour. Then refrigerate for at least 4 hours or overnight for best flavor.
11. Prepare Topping: In a small saucepan, combine 1 cup of fresh blueberries, ¼ cup granulated sugar, and 1 tablespoon lemon juice. Cook over medium heat until the mixture starts to bubble and thicken, about 5-7 minutes.
12. Cool Topping: Let the blueberry sauce cool before spreading it over the chilled cheesecake.