✓ Preheat oven to 325°F (165°C); line a springform pan with parchment.

✓ Combine graham cracker crumbs, melted butter, and 50 g granulated sugar; stir until the mixture resembles wet sand.

✓ Press the crumb mixture firmly into the bottom of the pan, creating an even layer; bake for 10 minutes until lightly golden, then set aside to cool.

✓ Beat softened cream cheese until smooth; add 200 g granulated sugar and beat for 2 minutes until light.

✓ Add eggs one at a time, mixing on low speed; incorporate egg yolk, then blend in sour cream, lemon juice, lemon zest, and vanilla extract.

✓ Scrape the batter into the cooled crust, smoothing the top with a spatula; place the springform pan on a baking sheet.

✓ Bake for 45 minutes, or until the edges are set and the center still has a slight wobble; avoid overbaking to keep the filling creamy.

✓ Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour; this gradual cooling prevents cracks.

✓ Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to fully set.

✓ Combine fresh blueberries, lemon juice, and cornstarch slurry in a saucepan; heat over medium until the mixture thickens and turns glossy, about 3 minutes.

✓ Allow the blueberry glaze to cool slightly, then spread it evenly over the chilled cheesecake surface; smooth with the back of a spoon.

✓ Refrigerate the assembled cheesecake for an additional 30 minutes to set the topping.

✓ Run a thin knife around the edge of the springform pan; release the latch and gently lift the sides away.

✓ Slice the cheesecake with a warm knife for clean cuts; serve each slice with a fresh blueberry and a thin lemon wedge.