Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan with non-stick spray and line the bottom with parchment paper.

In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom and sides of the prepared pan.

Bake the crust for 12 minutes until golden. Allow it to cool completely.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed. Then mix in lemon juice, lemon zest, and vanilla extract.

In a saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice over medium heat. Simmer until thickened, roughly 5–7 minutes.

Pour half of the cheesecake filling into the cooled crust, add half of the blueberry sauce, then repeat the process for a marbled effect.

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

Remove from the oven and let cool for 45 minutes at room temperature. Chill in the refrigerator for at least 4 hours or overnight before serving.