Indulge in this delightful Lemon Blueberry Swirl Cheesecake!

. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
. In a bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan.
. In a large mixing bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract until combined.
. Pour the cream cheese mixture over the crust in the pan.
. In a small saucepan, combine blueberries and 2 tablespoons sugar. Cook over medium heat, stirring constantly until the blueberries burst and release their juices. Remove from heat and let cool slightly.
. Spoon dollops of the blueberry mixture onto the cheesecake batter. Use a knife to gently swirl the blueberry mixture into the batter.
. Bake in the preheated oven for 55-60 minutes or until the center is almost set. Remove from the oven and let it cool completely.
. Refrigerate for at least 4 hours or overnight before serving. Enjoy every tangy, creamy bite!