Step 1: Make the Crust

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
3. Press firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes. Let cool while preparing the filling.

Step 2: Prepare the Filling

1. In a large bowl, beat cream cheese until smooth and fluffy.
2. Add both sugars and lemon zest. Beat until well combined.
3. Mix in sour cream, lemon juice, and lemon extract if using.
4. Add eggs one at a time, mixing just until blended.
5. Gently fold in the blueberries (if using).
6. Pour the batter over the crust and smooth the top.

Step 3: Bake the Cheesecake

1. Place the springform pan in a larger pan and fill with 1 inch of hot water (optional water bath for even baking).
2. Bake at 325°F for 55–65 minutes, or until edges are set and the center jiggles slightly.
3. Turn off the oven and crack the door. Let the cheesecake cool inside for 1 hour.
4. Remove from oven and chill in the fridge for at least 4 hours, preferably overnight.

Step 4: Add Toppings

1. Once chilled, top the cheesecake with blueberry pie filling.
2. Pipe or spoon whipped cream around the edges.
3. Garnish with lemon slices and extra zest if desired.