In a large bowl add the graham cracker crumbs, granulated sugar mixing to combine then add the melted butter
Press into bottom and slightly up upsides of prepared pan. Place in the oven to bake for 5 minutes, until slightly golden brown.
Beat cream cheese for 2 minutes on medium to high speed. Make sure to scrape the sides of the bowl so everything is soft and fluffy.
Beat Cream Cheese
Add the granulated sugar and lemon zest then beat for another 2 minutes. Make sure to scrape down the bowl.
Add Sugar & Lemon Zest
Add heavy cream, sour cream, and lemon juice mixing until fully combined.
Add Liquid Ingredients
Add in eggs one at a time and mix until just combined, do not over mix. You should have a creamy batter with no lumps.
Gently fold in half of the blueberries. Then pour batter into pan and top with remaining blueberries and gently press those into the top.
Bake cheesecake in a water bath, the middle of the cheesecake should jiggle just a little bit. Cool cheesecake in the oven, then on the counter, then chill overnight or at least six hours.
Make Blueberry Sauce
Cook the cornstarch slurry, blueberries, granulated sugar, and lemon zest. After 5 minutes or so there should be a thick gorgeous blueberry glaze around the berries.
Add fresh whipped cream along the edges then sprinkle fresh lemon zest on top.
Add Final Touches