Momma Z's Cheesecake!

For the crust:
2 cups graham crackers
1/4 lb. butter
1/4 c. sugar

For the filling:
1 1/2 lbs. cream cheese
1 1/2 c. sugar
4 eggs
1 t. vanilla
1/2 lemon, juiced
1 pt. sour cream
3 T. sugar
1 t. vanilla

For the topping:
2 c. frozen blueberries
1 lemon, juiced
2 T. sugar
1 t. cornstarch

Crush crackers until ground.  Cream butter and sugar and add crackers.  Blend well.  Press into a spingform pan on the bottom and halfway up the sides.  For the filling, blend cream cheese and 1 1/2 c. sugar until smooth.  Add eggs one at a time.  Add 1 t. vanilla and lemon juice.  Beat for 10 minutes.  Add sour cream, 3 T. sugar, and rest of vanilla.  Beat 10 minutes more.  Pour filling over the graham cracker crust.  Bake in a 350 degree oven for 55 minutes.  Turn off the oven and leave cake in the oven for 30 minutes with the door open.  Make a day in advance and chill in the fridge before serving.  For the topping, simmer blueberries with lemon juice, sugar, and cornstarch just until bubbly.  Chill in the fridge before topping cheesecake slices.