In a saucepan over medium heat, combine 1 cup of water, 2 tablespoons of lemon juice, and 1/3 cup of sugar; stir until dissolved. Add 2 cups of blueberries and cook for 5-6 minutes, stirring occasionally until they release their juices and the mixture thickens into a syrupy consistency. Remove from heat and let it cool completely while you prepare the crust.

Using a food processor, pulse 1 ½ cups of graham cracker crumbs with ¼ cup of sugar until well combined. Pour in 5 tablespoons of melted unsalted butter and mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of a lined 9-inch springform pan, spreading it evenly, then refrigerate for 30 minutes to set.

In a large mixing bowl, beat 16 ounces of softened cream cheese with ¾ cup of sugar using a hand mixer on medium speed until fluffy and smooth. Add 1 cup of sour cream and 2 tablespoons of freshly squeezed lemon juice, mixing until completely incorporated.

In a separate chilled bowl, pour 1 cup of heavy whipping cream and whip it using an electric mixer on high speed until stiff peaks form, which should take about 3-5 minutes.

Gently fold the whipped cream into the cream cheese mixture using a spatula until well combined.

Pour half of the cheesecake filling over the prepared crust, drizzle a portion of the cooled blueberry sauce on top, and swirl it lightly. Add the remaining filling and repeat the process with more blueberry topping.

Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, to allow it to set completely.

Once chilled, carefully remove the sides of the springform pan. Slice the cheesecake into pieces and serve topped with remaining blueberry sauce.