Preheat the oven to 325°F (160°C).
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust.
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract, and continue mixing until well combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream, lemon juice, and fresh blueberries gently to avoid breaking them.
Pour the cheesecake filling over the crust in the springform pan.
Bake in the preheated oven for 30 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.
Before serving, top with additional fresh blueberries if desired.