Preheat your oven to 350°F (175°C) and prepare the springform pan.

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press into the springform pan and bake for 12 minutes.

Beat the cream cheese with sugar until smooth. Add eggs one at a time, mixing in lemon juice, zest, and vanilla until combined.

In a saucepan, combine blueberries, sugar, cornstarch, and water. Cook until thickened, about 5-7 minutes.

Layer half of the cheesecake batter, then half of the blueberry sauce, and swirl. Pour remaining batter and blueberry sauce, then swirl again.

Wrap the pan in foil and place in a larger pan filled with boiling water. Bake for 1 hour to 1 hour and 10 minutes.

Cool the cheesecake in the water bath for 45 minutes, then to room temperature, and chill for at least 4 hours before serving.