Prepare the Crust:

• Crush the graham crackers using a food processor or rolling pin.

• Mix with melted butter until the mixture looks like wet sand.

• Press the mixture firmly into the bottom of a springform pan.

• Chill in the fridge for 20 minutes to set.

Make the Filling:

• Soften cream cheese at room temperature for 30 minutes.

• Use a mixer to beat the cream cheese until smooth.

• Add sugar, vanilla extract, and lemon zest. Beat until creamy.

• If using gelatin, dissolve it in warm water and add to the filling.

• Check the texture; it should be thick and smooth.

Assemble the Cheesecake:

• Pour the filling onto the chilled crust.

• Smooth the top with a spatula and tap the pan to remove air bubbles.

• Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Make the Blueberry Topping:

• Combine blueberries, sugar, and lemon juice in a small pot.

• Heat over low, stirring until the berries break down.

• Add cornstarch and water, stir until the sauce thickens, and remove from heat.

• Let the sauce cool fully. Then, pour it over the chilled cheesecake.

• Chill for an additional 30 minutes before serving.