Preheat your oven to 325°F (160°C). Line a springform pan with parchment paper.

Combine graham cracker crumbs and melted butter in a bowl. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes and let cool.

In a large mixing bowl, beat cream cheese until smooth. Add sugar, lemon zest, and lemon juice; blend until combined.

Add eggs one at a time, mixing gently after each addition. Stir in sour cream and vanilla until just blended.

Pour the cheesecake filling over the cooled crust. Bake for 50–60 minutes until the center is slightly jiggly. Cool in the oven with the door cracked for 1 hour.

Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.

For the topping, combine blueberries, sugar, lemon juice, and cornstarch in a saucepan. Simmer until thickened, about 5–8 minutes. Cool to room temperature.

Spoon blueberry topping over the chilled cheesecake. Garnish with whipped cream and lemon slices.