Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan with nonstick spray and parchment paper.

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until blended, then press firmly into the bottom of the prepared springform pan. Bake for 12 minutes or until lightly golden.

Beat cream cheese and sugar in a bowl until creamy. Add eggs one at a time, mixing after each. Then add lemon juice, lemon zest, and vanilla extract until fully combined.

In a saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat until the blueberries burst and the mixture thickens, about 5-7 minutes.

Pour half of the cheesecake filling into the crust, layer with half of the blueberry sauce, and swirl. Add remaining cheesecake filling and blueberry sauce, swirling again.

Place the springform pan in a larger roasting pan and pour boiling water into the roasting pan halfway up the sides of the springform pan.

Bake for 1 to 1 hour and 10 minutes until the center jiggles slightly. Cool in the oven with door ajar for 30 minutes after baking.

Remove from water bath and let cool at room temperature for 1 hour. Refrigerate for at least 4 hours before serving.