1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
4. Add the vanilla extract and mix well.
5. Add the eggs, one at a time, beating well after each addition.
6. Blend in the sour cream, heavy cream, lemon juice, and lemon zest until the mixture is smooth.
7. Gently fold in 1 cup of fresh blueberries.
8. Pour the cheesecake batter over the crust in the springform pan.
9. Bake in the preheated oven for 55-60 minutes, or until the center is just set and the top appears slightly dry.
10. Allow the cheesecake to cool in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight.
11. Before serving, warm the blueberry jam in the microwave for a few seconds until it is easy to spread. Spread the blueberry jam over the top of the chilled cheesecake and garnish with the remaining fresh blueberries.