Preheat oven to 325 degrees. Lightly grease 9" spring form pan and set aside.
Combine melted butter, graham cracker crumbs, salt and sugar in a small bowl. Stir until well combined.
Pour crumb mixture into greased spring form pan and evenly distribute across the bottom. Then lightly press the crumbs so they are compacted across the bottom of the pan! I use a ladle to gently press them down.
For the cheesecake filling: beat the softened cream cheese and sour cream util smooth. Add sugar, vanillas and beat until smooth scraping down the sides of the bowl as needed. Add eggs, lemon juice and zest. Mix until combined.
In a small bowl, take half of the blueberries (rinsed) and toss with 2 tbsp of sugar until well combined. Blueberries need to be damp. Fold into cheesecake filling until just combined.
Pour filling over pie crust and add additional blueberries on top of the filling. Some will sink into the filling, that is ok!
Wrap bottom of pan with ti foil (I did this prior to filling) and place entire pan in a "water bath". You will need an oven safe pan that will comfortably fit the 9" spring form pan in it to cook. I used a roasting pan. And I filled it with hot water so that it was about 2 inches deep. This prevents your cheesecake from drying out and cracking!
Place the pan in your preheated oven and bake for 1 hour and 20 minutes. Then turn the oven off and leave the pan inside for another 45 minutes. With the oven door closed!
Remove the cheesecake from the oven and the water bath and run a knife around the edge of the cake. Refrigerate for at least 6 hours. After the first hour or two, cover with plastic wrap.
Serve with whip cream and enjoy!!!
