Directions:

Prepare the Crust:
Preheat your oven to 325°F (163°C). Grease the bottom of a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes and let cool.

Prepare the Cheesecake Filling:
In a large bowl, beat cream cheese until smooth. Add sugar and beat until creamy.
Add sour cream, heavy cream, eggs, lemon juice, lemon zest, and vanilla extract. Beat until smooth and combined.
Pour the filling over the cooled crust in the springform pan. Bake for 55-60 minutes, or until the center is set and the edges are lightly golden.
Turn off the oven, crack the oven door, and let the cheesecake cool completely in the oven. Refrigerate for at least 4 hours or overnight.

Prepare the Blueberry Topping:
In a medium saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and blueberries burst, about 5-7 minutes. Let cool.
Spread the cooled blueberry topping over the chilled cheesecake before serving.

Serve:
Slice and enjoy your refreshing Lemon Blueberry Cheesecake!
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