Preheat oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, and 1/4 cup sugar; press firmly into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes, then remove and allow to cool completely.

In a small saucepan, combine blueberries, 2 tablespoons sugar, 1 tablespoon lemon juice, and cornstarch. Simmer over medium heat for 5 minutes until thickened. Strain through a fine-mesh sieve and set aside to cool.

In a large bowl, beat cream cheese and remaining sugar until smooth and aerated. Mix in sour cream, remaining lemon juice, lemon zest, and vanilla extract.

Add eggs one at a time, mixing on low speed just until incorporated to avoid over-incorporating air.

Pour half of the cheesecake batter over the cooled crust. Drop small spoonfuls of the blueberry sauce onto the batter and swirl with a toothpick.

Add the remaining batter and more blueberry sauce, swirling again for a marbled effect.

Place the springform pan in a large roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan.

Bake for 55 to 60 minutes until the edges are set but the center still has a slight jiggle.

Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour.

Remove from the water bath and refrigerate for at least 4 hours, preferably overnight, before serving.