Preheat your oven to 325°F (160°C).

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well coated.

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar, and mix until well combined.

Add the eggs one at a time, mixing on low speed after each addition until just combined.

Stir in the lemon zest, lemon juice, and vanilla extract until smooth.

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

Bake in the preheated oven for 50 to 60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool.

In a small saucepan, combine fresh blueberries, sugar, cornstarch, lemon juice, and water. Cook over medium heat until the mixture bubbles and thickens, about 5-7 minutes.

Remove the saucepan from heat and let cool slightly.

Once the cheesecake has cooled to room temperature, pour the blueberry topping over the cheesecake. Refrigerate for at least 4 hours or overnight.

Before serving, remove the sides of the springform pan, slice, and enjoy!