Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.

Press the crust mixture firmly into the bottom and up the sides of the springform pan. Bake for about 10 minutes and let it cool.

Cover the outside of the springform pan with aluminum foil to prevent water leaking during baking.

Lower the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour until smooth.

Add sour cream, lemon juice, and zest, mixing until combined.

Add the eggs one at a time, mixing slowly. Then add the egg yolks and blend until smooth.

Gently fold in the blueberries.

Pour the cheesecake batter into the prepared crust evenly.

Place the springform pan in a larger baking pan and pour warm water halfway up the sides.

Bake for approximately 1 hour and 15 minutes until the center is set but slightly jiggly.

Turn off the oven and allow the cake to cool with the door closed for 30 minutes. Crack the door open for another 30 minutes.

Refrigerate until completely cooled, preferably several hours or overnight.

In a saucepan, combine sugar, cornstarch, and water. Stir in blueberries and cook until softened. Cool in the refrigerator.

Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Remove the cheesecake from the springform pan and pipe whipped cream around the edges. Top with cooled blueberry mixture and decorate with lemon slices.

Refrigerate until ready to serve.