Place the blueberries, lemon juice, and sugar in a medium saucepan and bring to boil at medium heat. Cook for about 8-10 minutes, stirring occasionally, until the sauce is slightly thickened — it should be syrupy and a bit jammy (it will continue to thicken as it cools). Remove from heat to let cool. Once cooled, blend the sauce in a blender and set aside (this step is optional, but I like a smooth sauce for this recipe).

Preheat the oven to 350F. Then, place your graham crackers in a food processor or blender and grind them until fine. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.

In a medium-sized bowl, add the sugar and lemon zest. Use your fingers or a rubber spatula to rub the zest into the sugar, breaking up any clumps and releasing the oils from the zest into the sugar. Once it is mixed well, add the melted butter and salt. Mix until well combined. Be sure any large chunks are crushed.

Next, add the graham cr acker crumbs and mix well. Then, pour your cookie mixture evenly into a 9 or 10-inch springform pan. Press the crumbs down along the bottom and side of the pan (about halfway) to form the crust. Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust.

Bake the crust for 10 minutes. Once done. Remove from the oven and set aside. Reduce the oven to 325F.

Bring about 6-8 cups of water to a boil. Next, place one oven rack at the center of the oven and another rack directly beneath the center rack. Then, place a large roasting pan on the bottom rack.  Then, open the oven and gently pour the boiling water in the roasting pan.

Next, place half of the cheesecake filling into the prepared crust. Then, measure 1/2 cup of the blueberry sauce and add an even layer of sauce on top of the filling. Spread the sauce using an offset or rubber spatula, but avoid getting it on the crust. Note, this may be a bit messy and it probably won't be perfect, but that's okay, we aren't looking for perfection here.

Next, add the rest of the cheesecake filling. Then, with a knife, carefully make swirls in the filling, being careful not to scrape the bottom of the crust. Use a clean offset spatula to smooth out the top of the cheesecake before putting it in the oven. (Note, you can refrigerate the rest of the sauce until you are ready to serve)

Once your cheesecake is done, turn the oven off and crack the oven door. Leave the cheesecake in the oven for at least 1 hour. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for at least 1 hour. Then, transfer to the refrigerator, uncovered, for at least for 4 hours or overnight.

Once the cheesecake has set and you are ready to serve, take the cheesecake out of the refrigerator and remove it from the springform pan (to ensure easy release from the pan, run a warm knife around the edges to loosen it).

Next, take the blueberry sauce out of the refrigerator and stir it up. At this point, it probably has thickened to more of a jam. To thin it out, add a bit of filtered water (by the teaspoon) to get the sauce to your desired consistency. I like mine pourable, but still a bit thick. I don't like my sauce to be too runny. When I cut a slice of cheesecake, I only like my sauce to run down the sides of the cheesecake just a bit.

Serve with whip cream and lemon zest and enjoy!