Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl, combine the fine breadcrumbs, melted butter, sugar, and salt. Mix until the crumbs are evenly coated and the mixture holds together when pinched.

Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan, using the flat bottom of a measuring cup to compact it well. The crust should come up slightly on the sides.

Bake the crust for 10 minutes until lightly golden and fragrant. Remove from oven and let cool while you prepare the filling.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed for 2-3 minutes until completely smooth and fluffy, scraping down the sides frequently.

Add the sugar and beat on medium speed for another 2 minutes until well incorporated and the mixture is light.

Add the sour cream, heavy cream, lemon juice, lemon zest, and vanilla extract. Mix on low speed until just combined, scraping the bowl as needed.

Add the eggs one at a time, mixing on the lowest speed after each addition until just barely combined. Do not overmix once the eggs are added — this is key to preventing cracks.

Pour the filling over the cooled crust and smooth the top with an offset spatula.

Wrap the outside of the springform pan tightly in two layers of heavy-duty aluminum foil. Place the wrapped pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches about 1 inch up the sides of the springform pan to create a water bath.

Carefully transfer to the preheated oven and bake for 55-65 minutes, until the edges are set and the center has just a slight wobble (about a 2-inch circle in the center should still jiggle when gently shaken).

Turn off the oven, crack the door open about 1 inch, and let the cheesecake sit in the oven for 1 hour. This gradual cooling prevents cracking.

Remove from the oven and water bath. Run a thin knife around the edge of the pan to release the cheesecake from the sides (do not remove the springform ring yet). Let cool completely at room temperature, then refrigerate uncovered for at least 6 hours, preferably overnight.

Combine the blueberries, sugar, lemon juice, and lemon zest in a small saucepan over medium heat. Cook, stirring occasionally, until the blueberries burst and the mixture begins to bubble, about 5-7 minutes.

Stir in the cornstarch slurry (cornstarch dissolved in cold water) and continue cooking, stirring constantly, for 1-2 minutes until the sauce thickens to a glossy, jammy consistency.

Remove from heat and let cool completely. The sauce will continue to thicken as it cools. Refrigerate until ready to use — it can be made up to 3 days ahead.

Using a very sharp knife or mandoline slicer, slice the lemons paper-thin (about 1/8 inch thick).

Make one small cut from the edge to the center of each slice. Twist each slice gently to form a curl or cone shape. Place on parchment paper and refrigerate until ready to use.

Remove the springform ring from the chilled cheesecake. Transfer to a serving plate or cake stand.

Spoon the blueberry sauce generously over the top of the cheesecake, allowing some to drip over the edges for a beautiful effect.

Arrange the curled lemon slices on top of the blueberry sauce for an elegant garnish.

Slice with a sharp knife wiped clean between cuts for the neatest slices. Serve cold.