Make the Crust

Preheat oven to 325°F (160°C).

Mix graham crumbs, sugar, cinnamon, and melted butter until evenly coated.

Press firmly into a 9-inch springform pan.

Bake for 10 minutes, then cool slightly.

Prepare the Filling

Beat cream cheese until smooth and lump-free.

Add sugar and mix until fluffy.

Blend in sour cream, lemon zest, and vanilla.

Add eggs one at a time — do not overmix.

Finish with lemon juice.

Make the Blueberry Sauce

Heat blueberries, sugar, salt, and lemon juice in a saucepan.

Simmer until berries soften and release juices.

Add cornstarch slurry and stir until thickened.

Cool completely — this will be your blueberry topping for cheesecake or swirl mixture.

Assemble

Pour half the cheesecake mixture into the crust.

Spoon blueberry sauce over the top in small clusters.

Add remaining filling and swirl gently with a knife for that cheesecake aesthetic.

Add a few more spoonfuls of sauce if making blueberry swirl cheesecake.

Bake

Place pan in a water bath.

Bake for 55–65 minutes, until edges are set but center is slightly jiggly.

Turn off oven, crack the door, and cool inside for 1 hour.

Chill

Refrigerate for at least 6 hours or overnight.