1-First Step: Prep and preheat (15 minutes) Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Gather all ingredients and bring the cream cheese and eggs to room temperature; this helps the filling become smooth without lumps.

2-Second Step: Make the crust (10 minutes + 10 minutes bake)
* Mix 2 1/4 cups graham cracker crumbs, 10 tablespoons melted salted butter, and 3 tablespoons sugar in a bowl until the mixture looks like wet sand.
* Press the mixture firmly into the bottom and up the sides of the prepared 9-inch springform pan for a firm base that holds the filling.
* Bake the crust at 325°F (163°C) for 10 minutes, then cool on a rack while you make the filling.

3-Third Step: Prepare the water bath and lower oven (5 minutes) Wrap the outside of the springform pan with foil to keep water out. Reduce oven temperature to 300°F (148°C). Place a larger roasting pan or rimmed baking sheet ready to hold the springform pan and warm water.

4-Fourth Step: Make the filling (15 minutes)
* Beat 24 ounces room-temperature cream cheese with 1 cup sugar and 3 tablespoons all-purpose flour on low speed until very smooth. Low speed reduces air and helps prevent cracks.
* Mix in 3/4 cup sour cream, 6 tablespoons lemon juice, and 2 tablespoons lemon zest on low until combined and smooth.
* Add 3 large room-temperature eggs one at a time, mixing slowly after each addition. Then add 2 large egg yolks and mix just until incorporated. Overbeating will introduce air that can cause cracks while baking.
* Gently fold in 1 1/2 cups blueberries. If using frozen blueberries, thaw and pat dry first to avoid excess liquid.

5-Fifth Step: Bake in a water bath (1 hour 15 minutes bake + 1 hour cool time)
* Pour the filling into the cooled crust and smooth the top.
* Place the springform pan inside the larger pan and add warm water until it reaches halfway up the sides of the springform (take care the foil keeps water out of the pan).
* Bake at 300°F (148°C) for about 1 hour 15 minutes, until the center is set but still slightly jiggly. If the top is browning too quickly, tent with foil.
* Turn off the oven, keep the door closed for 30 minutes, then crack the oven door and leave it closed for another 30 minutes to cool slowly. Slow cooling reduces the chance of cracks.
* Remove the pan from the water bath and refrigerate until fully chilled, at least 8 hours or overnight for best texture.

6-Sixth Step: Make the blueberry topping and whipped cream (20 minutes + chill)
* In a saucepan over medium heat stir 1/4 cup sugar, 1 tablespoon cornstarch, and 2 teaspoons water until the sugar dissolves.
* Add 2 cups blueberries and cook, stirring, until the berries are soft and the mixture becomes syrupy. Cool in the fridge.
* Whip 1 cup cold heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract on high until stiff peaks form. Keep chilled until ready to pipe.

7-Final Step: Assemble, decorate, and serve Remove the springform sides and transfer the cheesecake to a serving platter. Pipe whipped cream swirls around the edges, spoon cooled blueberry sauce in the center or across the top, and add lemon slices for decoration if desired. Chill briefly before slicing. Store covered for up to 3-4 days in the refrigerator.