Instructions:
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan.
3. In a large mixing bowl, beat cream cheese, sugar, and flour until smooth and creamy.
4. Add sour cream and vanilla extract, mixing until well combined.
5. Add eggs one at a time, mixing on low speed just until blended. Stir in lemon zest and lemon juice.
6. In a small saucepan, combine blueberries, sugar, water, and lemon juice. Cook over medium heat until blueberries break down and mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool slightly.
7. Pour half of the cheesecake filling over the crust. Drop spoonfuls of half of the blueberry mixture over the filling. Swirl gently with a knife.
8. Repeat with remaining cheesecake filling and blueberry mixture, swirling gently to create a marbled effect.
9. Place the springform pan on a baking sheet and bake for 55-60 minutes, or until the center is almost set.
10. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
11. Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
12. Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform pan sides.
13. Slice and serve chilled. Enjoy the tangy sweetness of Lemon Blueberry Swirl Cheesecake.
