1. Preheat oven to 350°F and spray a 9-inch springform pan with non-stick cooking spray.
2. Line the pan with parchment paper and lightly spray again. Set aside.

Graham Cracker Crust:

1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well mixed.
2. Press the mixture firmly into the prepared springform pan, covering the bottom and extending slightly up the sides.
3. Bake for 12 minutes. Remove from oven and let cool.

Lemon Cheesecake Filling:

1. In a large bowl, beat cream cheese and sugar on medium speed for 2-3 minutes until smooth and creamy.
2. Add the whisked eggs to the cream cheese mixture, beating on low speed until just combined.
3.  Mix in lemon juice, lemon zest, and vanilla until well incorporated.

Blueberry Sauce:

1. In a small saucepan over medium heat, combine 1 cup blueberries, sugar, water, cornstarch, and lemon juice.
2. Stir constantly until the mixture begins to thicken and the berries start to burst.
3. Add the remaining blueberries and continue to simmer until the sauce reaches your desired consistency.
4. Remove from heat and let cool completely.

Assembly:

1. Pour half of the cheesecake filling over the cooled crust.
2. Spoon half of the cooled blueberry sauce over the filling and use a toothpick to create swirls.
3. Add the remaining cheesecake filling.
4. Top with the remaining blueberry sauce and create more swirls with a toothpick.

Baking:

1. Place the springform pan on a piece of heavy-duty aluminum foil and wrap the foil up around the sides of the pan.
2. Set the wrapped pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the springform pan.
3. Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly.
4. Carefully remove from oven and allow the cheesecake to cool in the water bath for 45-60 minutes.
5. Once the water has cooled enough, remove the cheesecake pan and place on a wire rack to cool completely.
6. Refrigerate for at least 4 hours or overnight before removing from the springform pan.