1-Preheat your oven to 325°F (163°C) and preparing the crust mix graham cracker crumbs with melted salted butter and sugar, then press it into a 9-inch springform pan lined with parchment paper. Bake the crust for 10 minutes, let it cool completely, and wrap the pan sides with foil to get ready for the next part.

2-Next, reduce the oven temperature to 300°F (148°C) and work on the filling. Beat the cream cheese, sugar, and all-purpose flour on low speed until smooth, then add sour cream, lemon juice, and lemon zest, mixing well. Incorporate the eggs and egg yolks one at a time on low speed, and gently fold in the blueberries to keep them intact. Pour this batter over the cooled crust in the pan.

3-For baking, place the springform pan in a larger pan and add warm water halfway up the sides for a water bath this helps prevent cracking. Bake for 1 hour and 15 minutes until the center is set but still jiggly. Turn off the oven, keep the door closed for 30 minutes, then crack it open for another 30 minutes before removing the cheesecake. Refrigerate it until fully cool.

4-Once cooled, make the blueberry topping by combining sugar, cornstarch, and water in a saucepan over medium heat until the sugar dissolves. Add the blueberries and cook until they soften and the juice thickens, then cool it in the refrigerator. For the final touch, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, then pipe it around the edges of the cheesecake. Top with the blueberry mixture and optional lemon slices, and chill before serving. This process takes about 1 hour to prep and 2 hours and 40 minutes to cook, for a total of 3 hours and 40 minutes, yielding 12-14 slices.