Process the graham crackers in a food processor until fine. Mix the graham cracker crumbs with the melted butter, vanilla, salt and sugar until combined and crumbly. Press VERY FIRMLY into a 9 inch springform pan. Freeze for about 15 minutes while making the cheesecake filling.

In a medium bowl, use an electric mixer to beat the softened cream cheese and sugar until smooth and creamy. Add in sour cream, vanilla, lemon juice and zest, and powdered sugar. Beat until smooth.

In a separate bowl, add the very cold whipping cream and beat on high until stiff peaks begin to form. Gently fold the whipped cream into the lemon cream cheese mixture until fully combined.

Transfer the cheesecake mixture to chilled crust. Spread evenly until smooth. Chill for at least 8 hours to set.

Add all the ingredients to a small sauce pan. Simmer on medium-low heat for about 7-10 minutes, stirring occasionally until it becomes thick. Remove from the heat and allow to cool. Chill until just before serving the cheesecake.

When you are ready to serve the cheesecake, spread the chilled blueberry lemon topping over top. If it is too thick from chilling, allow it to sit out for about 15 minutes to come to room temperature.

Slice and serve! You can slice the cheesecake and then spoon the blueberry topping over individual slices if desired.