In a medium bowl, combine crushed graham crackers with melted unsalted butter until moistened. Firmly press into the bottom and up the sides of an 8-inch springform pan. For a firmer crust, bake at 350°F for about 10 minutes, then cool completely.

Preheat oven to 325°F. In a large mixing bowl, beat softened cream cheese until smooth. Gradually add eggs, granulated sugar, Greek yogurt or sour cream, lemon zest, and vanilla extract, mixing gently. Fold in blueberries carefully.

Pour filling over the cooled crust, smoothing the top. Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place it in a larger pan and fill with boiling water until 1 inch deep. Bake for 55-70 minutes, until set.

Remove cheesecake from the water bath and let cool at room temperature for about an hour. Cover and refrigerate for at least 4 hours or overnight.

In a small saucepan, combine blueberries, lemon juice, and sugar over medium heat. Simmer until blueberries break down, about 5-7 minutes. Let cool before spreading over chilled cheesecake.