Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until crumbly, then press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 8-10 minutes until golden brown, then let it cool.

In a large mixing bowl, beat the softened cream cheese until fluffy and smooth. Gradually add the sugar and mix well.

Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.

Stir in the lemon juice, lemon zest, and vanilla extract.

Gently fold 1 cup of fresh blueberries into the creamy mixture.

Pour the filling into the cooled crust and smooth out the top.

Bake for 50-60 minutes or until the center is set but still a bit jiggly.

Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar.

After about an hour, transfer it to the refrigerator for at least 4 hours, preferably overnight.

In a small saucepan, combine 1 cup of blueberries, sugar, and lemon juice. Cook over medium heat until the mixture bubbles and softens the blueberries, about 5-7 minutes.

Let it cool, then spread it over the chilled cheesecake.

Carefully remove the cheesecake from the springform pan. Slice it and enjoy!