Creating a Blueberry Lemon Swirl Cheesecake is straightforward if you follow these detailed steps:

1. Preheat the Oven: Begin by preheating your oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.

2. Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Press this mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then remove and let it cool.

3. Prepare the Blueberry Swirl: In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat. Cook until the blueberries burst and the mixture thickens, about 5-7 minutes. Remove from heat and let cool slightly.

4. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and sour cream until fully combined.

5. Layer the Cheesecake: Pour half of the cheesecake filling into the cooled crust. Then, drop spoonfuls of the blueberry mixture on top. Use a knife or skewer to gently swirl the blueberry mixture into the cheesecake filling.

6. Finish Layering: Pour the remaining cheesecake batter over the swirled blueberry layer. Add more blueberry mixture on top and swirl again.

7. Bake: Place the cheesecake in the preheated oven and bake for about 55-60 minutes. The edges should be set, but the center may still jiggle slightly.

8. Cool: Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about one hour. This helps prevent cracking.

9. Chill: After cooling, cover the cheesecake and refrigerate it for at least 4 hours or overnight. Chilling allows the flavors to meld and the texture to firm up.

10. Serve: Once set, carefully remove the cheesecake from the springform pan. Slice and serve to enjoy!