Preheat your oven to 350 degrees F (175 degrees C). Spray a 9-inch springform pan with non-stick cooking spray, then line it with parchment paper and lightly spray again. Set aside.

In a medium bowl, mix the graham cracker crumbs, 1/3 cup sugar, and melted butter. Stir until everything is combined. Press this mixture into the bottom and up the sides of the prepared springform pan. Bake for 12 minutes, then let it cool.

In a large bowl, beat the cream cheese and 1 1/4 cups sugar on medium speed for 2 to 3 minutes until creamy.

Beat the eggs into the cream cheese mixture on low speed. Add the lemon juice, lemon zest, and vanilla. Mix until well combined and pour half of the mixture into the crust.

In a small saucepan over medium heat, combine 1 cup of blueberries, 1/8 cup sugar, cornstarch, 2 tablespoons water, and 1 tablespoon lemon juice. Stir and cook, stirring constantly.

Once the blueberries begin to burst, add the remaining blueberries and continue to simmer until the sauce thickens. Remove from heat, let it cool, then spoon half of it onto the cheesecake and swirl it with a toothpick.

Pour the remaining cheesecake filling over the blueberry layer, add the rest of the blueberry mixture on top, and swirl again.

Wrap the cheesecake with aluminum foil and place it in a shallow pan or roasting pan. Fill the pan with hot water halfway up the sides to prevent cracking. Bake for 1 hour to 1 hour and 10 minutes, or until the center is almost set but still slightly jiggly.

After baking, let it cool. Carefully remove the foil and set the cheesecake on a wire rack. Chill in the refrigerator for at least 4 hours or overnight. Finally, remove from the springform pan and enjoy!