Preheat the oven to 325°F.

In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with ½ cup of sugar and vanilla extract until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Stir in the sour cream, fresh blueberries, and lemon juice until just combined.

Pour the cheesecake filling over the cooled crust in the springform pan.

Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Remove the cheesecake from the oven and let it cool to room temperature.

Once cooled, refrigerate for at least 4 hours or overnight for best results.

Before serving, garnish with additional fresh blueberries.