In a bowl, mix crushed graham crackers with melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan and refrigerate for 10 minutes.

In a large mixing bowl, beat cream cheese until smooth and creamy. Add sugar, lemon juice, and zest, mixing until fully incorporated and fluffy.

Gently fold fresh blueberries into the cheesecake batter, taking care not to crush them.

Pour the batter over the chilled crust and smooth the top. Bake in a preheated oven at 325°F for 50-60 minutes or until the edges are set but the center still slightly jiggles.

Once baked, turn off the oven and let the cheesecake cool inside for an hour. Then refrigerate for at least 4 hours (or overnight) to firm up and develop flavors.

Top with whipped cream and extra blueberries before serving for an elegant touch.