Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust.

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.

Add the eggs, one at a time, mixing well after each addition, then stir in the sour cream and lemon juice until fully combined.

Pour the cheesecake batter over the prepared crust and gently spread it out evenly.

Bake in the preheated oven for about 25 minutes, or until the edges are set and the center is slightly jiggly.

Remove from the oven and let it cool completely before refrigerating for at least 4 hours. Top with fresh blueberries before serving.