Preheat the oven to 325°F (160°C).

In a bowl, mix the graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan to form a crust.

Beat the softened cream cheese in a large bowl until light and fluffy.

Gradually mix in the sugar until well combined.

Add sour cream, lemon juice, lemon zest, and vanilla; mix until smooth.

Incorporate the eggs one at a time, mixing on low speed until just combined.

Pour the cheesecake batter over the crust in the springform pan.

Bake for 50-60 minutes, until the edges look set but the center still jiggles.

Turn off the oven and let the cheesecake cool inside for about an hour.

Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.

Serve chilled and optionally top with fresh blueberries.

For an extra pop of flavor, drizzle with lemon curd or raspberry sauce.