Prepare the Crust:

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and grease the sides.
2. Mix graham cracker crumbs, melted butter, and sugar until combined.
3. Press into the bottom and sides of the pan. Bake for 10 minutes, then cool.
4. Cover the outside of the pan with foil to prevent water seepage in the water bath.

Prepare the Lemon Blueberry Filling:

1. Lower oven temperature to 300°F (148°C).
2. Beat cream cheese, sugar, and flour on low until smooth.
3. Add sour cream, lemon juice, and zest, mixing until combined.
4. Add eggs and yolks one at a time, mixing slowly.
5. Gently fold in blueberries and pour batter into the crust.

Bake the Cheesecake:

1. Place the springform pan in a roasting pan. Add warm water to the roasting pan until it reaches halfway up the sides of the cheesecake pan.
2. Bake for 1 hour 15 minutes, until set but slightly jiggly in the center.
3. Turn off oven, leaving cheesecake inside for 30 minutes. Then crack the door open and cool for another 30 minutes.
4. Remove from water bath and refrigerate for 5-6 hours or overnight.

Prepare the Blueberry Topping:

1. Heat sugar, cornstarch, and water in a saucepan over medium heat until smooth.
2. Add blueberries and cook until juices release and mixture thickens (about 5 minutes). Let cool.

Prepare the Whipped Cream:

1. Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cheesecake:

1. Remove cheesecake from the pan and place on a serving plate.
2. Spread blueberry topping over the cheesecake.
3. Pipe or dollop whipped cream around the edges.
4. Garnish with lemon slices if desired. Refrigerate until ready to serve.