Preheat oven to 350° and spray a 9 inch springform pan with non-stick cooking spray, then line it with parchment paper and lightly spray again. Set aside.

In a medium bowl, add graham cracker crumbs, sugar and melted butter. Stir until combined.

Add graham cracker mixture into the prepared springform pan and press on the bottom and up the sides.

Bake for 12 minutes and remove from the oven. Let cool.

In a large bowl, beat cream cheese and sugar on medium speed for 2-3 minutes until creamy.

Beat eggs into cream cheese mixture on low speed.

Add lemon juice, lemon zest and vanilla into cheesecake mixture, mix until combined then pour half into the crust.

In a small saucepan over medium heat, add 1 cup of blueberries, sugar, cornstarch, water, and lemon juice. Stir to combine and cook, stirring constantly.

Once the blueberries start to burst, add the remaining blueberries into the pan and continue to simmer until the sauce has thickened.

Remove from heat, let cool and spoon half of the mixture on the cheesecake. Swirl it around with a toothpick then pour the remaining cheesecake filling over the blueberry filling.

Add the remaining blueberry mixture onto the top of the cheesecake and swirl around.

Place the cheesecake on aluminum foil and wrap the foil up around the sides.

Place in a shallow pan or roasting pan.

Add hot water halfway up the springform pan (this helps the cheesecake from cracking).

Bake for 1 hour to 1 hour and 10 minutes or until the center is almost set and a little jiggly still.

Carefully remove from the oven and let water cool enough then remove cheesecake from the roasting pan and set on a wire rack to cool. Once cool enough, place in the refrigerator and chill for 4+ hours or overnight then remove cheesecake from the springform pan and enjoy.