Prepare the Crust:
Preheat the oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

 Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, mixing well. Add eggs one at a time, mixing after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.

 Fold in Blueberries:
Gently fold in the fresh blueberries into the cheesecake mixture.

 Bake the Cheesecake:
Pour the filling over the cooled crust. Bake for 55-60 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

 Chill:
Refrigerate the cheesecake for at least 4 hours or overnight for best results.

 Prepare the Topping:
In a small saucepan, combine fresh blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries burst and the mixture thickens slightly, about 5 minutes. Let cool.

 Serve:
Remove the cheesecake from the springform pan. Top with the blueberry mixture before serving. Enjoy! 

Tips:

For a smoother texture, make sure the cream cheese is at room temperature before mixing.
You can substitute the blueberries with raspberries or strawberries for a different flavor.