Preheat your oven to 350°F (175°C).

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until resembling wet sand. Press into a 9-inch springform pan.

Bake the crust for about 10 minutes until golden brown. Let it cool completely.

In a large bowl, beat the cream cheese until smooth, then add sugar, sour cream, lemon zest, and juice. Mix until well combined.

Add the eggs one at a time, mixing on low until just combined.

Gently fold in the blueberries.

Pour the filling over the cooled crust and bake for 50 to 60 minutes until the edges are set and the center has a slight jiggle.

Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Refrigerate for at least 4 hours, preferably overnight.