1-First Step: Prep and make the crust Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides to make removal easy. In a bowl, combine 2 1/4 cups (302g) graham cracker crumbs, 3 tablespoons (39g) sugar, and 10 tablespoons (140g) melted salted butter. Press the mixture firmly into the bottom and up the sides of the pan, creating an even layer. Bake the crust for 10 minutes, then set it aside to cool. Once cooled, wrap the outside of the pan with aluminum foil to prevent water from the water bath from seeping in.

2-Second Step: Prepare the cheesecake batter Reduce the oven temperature to 300°F (148°C). In a large bowl, beat 24 ounces (678g) room-temperature cream cheese with 1 cup (207g) sugar and 3 tablespoons (24g) all purpose flour on low speed until smooth and fully combined. Scrape the sides of the bowl to keep the mixture even. Add 3/4 cup (173g) sour cream, 6 tablespoons (90ml) lemon juice, and 2 tablespoons lemon zest. Mix on low speed to keep air incorporation minimal. Add the 3 large eggs one at a time, mixing slowly after each addition, then mix in the 2 large egg yolks. Scrape the sides of the bowl as needed.

3-Third Step: Fold in blueberries and assemble Gently fold 1 1/2 cups blueberries into the batter using a rubber spatula so you keep the blue color but avoid overmixing. Pour the batter evenly into the prepared crust, smoothing the top gently with the spatula.

4-Fourth Step: Bake in a water bath Place the wrapped springform pan inside a larger roasting pan. Carefully fill the outer pan with warm water until it reaches halfway up the sides of the springform pan but does not touch the foil top. The water bath regulates temperature and reduces cracking. Bake for 1 hour 15 minutes; the center should be set but still jiggle slightly when you gently shake the pan. When baking time is done, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the oven door open and let the cheesecake cool for another 30 minutes. This slow cooling helps prevent cracks. Remove the cheesecake from the oven and water bath, then refrigerate until fully chilled, ideally overnight.

5-Fifth Step: Make the blueberry topping and whipped cream In a small saucepan over medium heat, combine 1/4 cup (52g) sugar, 1 tablespoon cornstarch, and 2 teaspoons water. Stir until the sugar dissolves and the dry ingredients are wetted. Add 2 cups (277g) blueberries and stir to coat. Cook until the blueberries soften and release juice and the mixture thickens. Remove from heat and transfer to a bowl to chill until cool. Whip 1 cup (240ml) cold heavy whipping cream with 1/2 cup (58g) powdered sugar and 1 teaspoon vanilla extract on high speed until stiff peaks form. Keep the whipped cream chilled until ready to use.

6-Final Step: Assemble and serve Remove the sides of the springform pan and place the cheesecake on a serving plate. Pipe whipped cream around the edge, spoon chilled blueberry topping in the center, and add lemon slices for decoration if you like. Refrigerate until ready to serve. Best eaten within 3 to 4 days when kept covered.