To make the blueberry sauce, place the blueberries, water, sugar, cornstarch, lemon juice, and lemon zest into a saucepan and bring to a boil over medium-high heat. Reduce to low and simmer for 5-10 minutes or until the sauce starts to thicken, stirring frequently. Remove the pan from the heat and leave it to cool completely.

Line the bottom of a 9-in round springform pan with parchment paper and spray the bottom and sides with non-stick baking spray. Set aside.

To make the cheesecake crust, place the cracker crumbs, sugar, salt, and butter into a medium bowl and whisk together to create a "wet sand" texture.

Press the crust into the bottom and about 2-3"(5-7.5cm) up the sides of the springform pan. Set aside.

Preheat oven to 170C/325F/Gas 3.

To make the lemon cheesecake, place the cream cheese, sour cream, and sugar into a bowl and beat until combined and smooth.

Beat in the 3 large eggs and 2 egg yolks, one at a time, until combined.

Beat in the vanilla extract until combined.

Beat in the flour, lemon juice, and lemon zest until combined.

Pour half of the cheesecake batter into the crust.

Drop spoonfuls of the blueberry sauce onto the cheesecake batter and swirl around. Then pour the remaining cheesecake batter on top.

Fill a 9x13" baking dish halfway with hot water and place it on the bottom rack in the oven.

Carefully place the cheesecake onto an oven rack above the baking dish in the center.

Bake the cheesecake for 1 hour and 25 minutes, and when the time is over, turn the oven off and keep the door closed. Leave the cheesecake inside for 50 minutes to allow the cheesecake to set.

When the time is up, leave the cheesecake to cool at room temperature before placing it in the refrigerator overnight for it to chill and continue to set.

Before serving, pipe the edge with fresh whipped cream and lemon slices