🧈 Make the Crust
Preheat oven to 325°F (160°C).
Mix graham crumbs, sugar, melted butter, and salt until evenly combined.
Press firmly into the bottom of a 9-inch (23cm) springform pan.
Bake for 10 minutes, then let cool while you prepare the filling.
(if desired, ready-to-use graham cracker crust can be substituted)

🧀 Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add sugar and beat again until fluffy.
Add eggs one at a time, beating on low speed and scraping the bowl as needed.
Mix in vanilla, flour, sour cream, and lemon zest (if using) just until combined.

🔥 Bake the Cheesecake
Pour the filling over the crust. Smooth the top.
Place the springform pan on a baking sheet.
Bake for 50–60 minutes, or until the center is just slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Then transfer to the fridge and chill for at least 4 hours or overnight.

🫐 Make the Blueberry Topping
In a saucepan, combine blueberries, sugar, and lemon juice over medium heat.
Cook for 4–5 minutes, until juices start to release.
Make a slurry with the cornstarch and water.
Stir in the cornstarch slurry and simmer another 2–3 minutes until thick and glossy.
Let cool completely, then spoon over chilled cheesecake.

🍽️ To Serve:
Carefully release from springform pan.
Top with fresh berries or mint if desired.
Slice with a hot knife for clean cuts.