Preheat the oven to 325F degrees. Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are covered. Wrap at least 3 times so that all the seems are covered.

In a medium bowl, stir together the graham crumbs, sugar and melted butter until combined.

Press the mixture into the bottom of the springform pan, creating a slight lip around the edges (the sides of the pan will not be covered).

Bake in the preheated oven for 10 minutes, then remove from the oven keeping the oven turned on.

In a large bowl, beat together the cream cheese, sugar and lemon zest until smooth. Continuously turn off the mixer and scrape down the sides of the bowl as necessary.

Beat in the sour cream, followed by the lemon juice.

With the mixer on low speed, mix in the eggs 1 at a time until just combined. Be careful not to over mix the batter.

Place the springform pan (still wrapped in aluminum foil) into the center of the roasting pan. Pour boiling water into the roasting pan so that there's about ½ to 1 inch of water.

Pour the cheesecake batter into the springform pan (on top of the crust) and smooth the top.

Place the roasting pan with the cheesecake inside in the preheated oven. Bake for 50-65 minutes, or until the top looks set except for in the very middle and if you give the pan a gentle nudge, the cheesecake has a slight wobble in the middle.

Remove the roasting pan (with the cheesecake inside) from the oven. Cool the cheesecake in the roasting pan until it's room temperature. Remove the springform pan from the roasting pan, cover the top of the springform with aluminum foil and place the cheesecake in the fridge to chill for at least 6 hours or overnight.

Place the berries, sugar, and lemon juice in a medium saucepan over low-medium heat. Stir the mixture so that the berries are coated. Gently stir the mixture for about 5-10 minutes as the blueberries begin to soften and the juices come out.

In a small cup, dissolve the cornstarch in the water. Add the mixture to the blueberries, gently stirring as the mixture starts to thicken. Boil for about 5-10 additional minutes, or more as needed. (The mixture will continue to thicken as it cools).

Once ready to serve, remove the cheesecake from the fridge. Trace around the edges of the cheesecake again using a very thin knife (not a table knife). Then undo the clamp of the springform pan and remove the sides of the springform.

Top the entire cheesecake with blueberry topping, or slice into pieces and add a scoop of blueberry topping on each piece.