Preheat your oven to 350 degrees.
Grease a 9-10 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in heavy cream, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, lemon zest, lemon juice, and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Place a large pan of water on the rack below the cheesecake. Remove the cake & run a knife alongside the edge to loosen the cheesecake from the pan. Return to the oven, that should still be on & heated to 350. Turn the oven off, and let cake cool in oven with the door closed for about 5 hours or overnight. This helps prevents cracking. Chill in refrigerator,
In a small saucepan, combine the blueberries, sugar, cornstarch, & lemon juice. Cook on medium heat for 7-10 minutes, or until thickened slightly. Remove from heat & transfer to a heat proof container. Cover & refrigerate until completely cooled.
Once both components are completely chilled, spread the blueberry topping on top of the cheesecake. Store in the refrigerator.