Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, brown sugar, and melted unsalted butter, mixing until crumbly. Press this mixture into the bottom of a greased 9-inch springform pan and bake for 11 minutes.

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, about 3-4 minutes. Add vanilla extract, lemon zest, lemon juice, and sour cream; mix until combined. Add room-temperature eggs one at a time, mixing on low speed.

Gently fold in the frozen wild blueberries into the cheesecake batter using a spatula.

Wrap the outside of the springform pan in aluminum foil. Place the pan into a larger baking dish, then pour hot water into the outer dish until halfway up the sides of the springform pan.

Pour the cheesecake batter into the cooled crust. Bake for about 80-90 minutes, until the edges are set but the center remains slightly jiggly.

Turn off the oven and crack the door ajar, letting the cheesecake cool gently for about 30 minutes. Transfer to a wire rack to cool completely, then refrigerate for at least 6 hours or overnight.

Chill your mixing bowl and beat heavy cream, lemon zest, and powdered sugar together until stiff peaks form, about 4-5 minutes. Pipe or spread whipped cream onto the cooled cheesecake, garnishing with fresh blueberries and lemon slices.