Preheat oven to 350 degrees. Lightly grease 9 inch springform pan. Cut a square of aluminum foil to wrap around the outside bottom of springform pan, making sure it covers at least 1 ½ inch up sides of pan.
CRUST: Mix graham crumbs, sugar and butter; Press into bottom of springform pan.
Cook for 8 minutes. Remove pan from oven and let cool on a rack.
In a large mixing bowl, beat cream cheese for 2 minutes or until creamy. Add sugar. Beat until combined. Beat in the egg yolks. Beat in lemon zest, lemon juice, vanilla, and sour cream until well blended.
In a medium size bowl, beat egg whites until soft peaks form. Add remaining ⅓ cup sugar and beat until stiff peaks form. Fold meringue into cream cheese mixture until no meringue streaks remain. Pour filling into springform pan. Place in a 10 x 13 baking dish. Pour hot water into the baking pan up to 1 inch on the sides of the springform pan.
Bake for 55 minutes. Turn off heat and open the oven door about 2 inches to allow cake to set. Let set for 1 hour in oven. Leave cheesecake in springform pan and refrigerate for 4 hours or longer before serving.
Combine all topping ingredients in a saucepan over medium to high heat. Bring to simmer and cook for 4 minutes. Let cool. Refrigerate until ready to serve cheesecake. Pour the blueberry topping over cheesecake just before serving.