Preheat the oven to 325 degrees F (160 degrees C).
Mix the Graham Cracker Crumbs (6 ounce) and Butter (6 tablespoon) a mixing bowl.
Transfer to a greased and floured springform pan, and use a measuring cup to press down onto the bottom and sides (up about 1 inch) of the pan. Bake for 10 minutes.
Zest the Lemon (1) and then juice it.
Using a hand mixer, beat the Cream Cheese (2 package), Granulated Sugar (1/2 cup), Vanilla Extract (1/2 teaspoon), lemon juice and zest until blended.
Add Egg (2) and beat until blended.
Pour the filling onto the crust.
Cook the Fresh Blueberries (1/2 cup) in a small saucepan over medium heat. When they warm up, stir and crush the blueberries.
Pour spoonfuls of the blueberry liquid over the cheesecake, and use a knife to add swirl patterns.
Bake the cheesecake at 325 degrees F (160 degrees C) until the top turns golden-brown, about 60 minutes.
Let cool for a few hours and refrigerate before serving.