Creating Lemon Blueberry Cheesecake can be a delightful process. Follow these steps to ensure success:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the Crust: Bake the crust in the preheated oven for 10-12 minutes, until lightly golden. Remove from the oven and let cool.
4. Make the Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
5. Add Eggs: Add eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract, sour cream, lemon zest, and lemon juice until well blended.
6. Pour Filling: Pour the cheesecake filling over the cooled crust, spreading it evenly.
7. Bake the Cheesecake: Bake in the oven for 50-60 minutes. The edges should be set, and the center slightly jiggles when tapped.
8. Cool the Cheesecake: Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour. Then, remove and let it cool to room temperature before refrigerating for at least 4 hours.
9. Prepare the Blueberry Topping: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes until the blueberries start to burst and release their juices.
10. Cool the Topping: Remove from heat and let the blueberry topping cool to room temperature before spreading it over the chilled cheesecake.