Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Allow to cool slightly.

In a large bowl, beat the cream cheese until smooth. Gradually add 1 ¼ cups of sugar until the mixture is fluffy and free of lumps, about 2 minutes.

Add the eggs one at a time, mixing on low speed. Mix in the lemon zest, lemon juice, and vanilla extract until well combined.

Pour half of the cheesecake filling over the cooled crust, then sprinkle half of the blueberries on top. Add the remaining filling and scatter the rest of the blueberries on top.

Bake for 60 minutes. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool.

For the blueberry glaze, heat sugar, water, lemon juice, and cornstarch in a saucepan over medium heat until thickened, about 5-7 minutes. Allow to cool before spreading over cheesecake.

After cooling, pour the blueberry glaze over the cheesecake and refrigerate for at least 4 hours or overnight to set.