Fresh Blueberry Cheesecake

Preheat your oven to 325°F (163°C).
In a bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter.
Press this mixture into the bottom of a 9-inch springform pan to form the crust.
2. Make the Filling:

In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth.
Add the vanilla extract, lemon juice, and eggs, one at a time, mixing well after each addition.
Gently fold in the fresh blueberries, being careful not to crush them too much.
Pour the cheesecake filling over the prepared crust in the springform pan.
3. Bake the Cheesecake:

Bake the cheesecake for 55-60 minutes, or until the center is set but still has a slight jiggle.
Once done, turn off the oven and leave the oven door slightly open for about an hour to allow the cheesecake to cool gradually.
4. Chill the Cheesecake:

After cooling, refrigerate the cheesecake for at least 4 hours (preferably overnight) before serving.
Serving and Storage Tips: