Instructions :
Begin by heating your oven to 350°F (175°C), line and lightly grease a 9-inch springform pan.
Combine graham cracker crumbs with melted butter and sugar in a bowl, then firmly press this mixture into the pan.
Bake the crust for around 8 minutes. Meanwhile, lower your oven to 325°F (163°C) and cool the crust.
In a mixing bowl, blend cream cheese, sugar, sour cream, and cornstarch until smooth and well-incorporated.
Gradually add in lemon zest, then eggs one by one, followed by vanilla extract—mix thoroughly.
Lightly coat blueberries in flour before gently folding them into the cheesecake mixture.
Transfer the cheesecake filling over your cooled crust. For water bath: Wrap the pan with aluminum foil and set it in a larger baking dish, adding water to halfway up the pan’s side.
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