(Prep Time: 30 min | Cook Time: ~60 min | Chill Time: 4+ hrs | Total Time: ~6 hrs + cooling)

1. Prepare Oven, Pan, and Crust:

• Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan. Cut an 18-inch square of heavy-duty aluminum foil; securely wrap the outside bottom and sides of the springform pan with the foil to make it watertight if using a direct water bath (recipe later describes pan-in-pan method which is safer). Alternative for pan-in-pan: just grease springform and have larger pans ready.
• Make Crust: In a medium bowl, mix together the graham cracker crumbs and 2 tablespoons packed brown sugar. Stir in the 1 tablespoon of melted butter until thoroughly blended. (This will be a very dry crust).
• Press this mixture firmly and evenly into the bottom of the prepared springform pan.
• Bake the crust in the preheated oven for 8 minutes, or until just set and lightly golden. Remove from the oven and place on a wire rack to cool slightly while you make the filling. Keep the oven on.

2. Prepare Cheesecake Filling Base:

• Ensure cream cheese, egg yolks, and sour cream are at room temperature.
• In a large bowl using an electric mixer (stand mixer with paddle attachment preferred), beat the softened cream cheese on medium speed until completely smooth and creamy, about 2 minutes. Scrape down the bowl.
• Gradually add 1 cup of the white sugar to the cream cheese, continuing to beat on medium speed until the sugar is thoroughly blended and the mixture is smooth.
• Beat in the room temperature egg yolks one at a time, scraping the sides of the bowl well after each addition.
• Mix in the room temperature sour cream, ¼ cup fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract on low speed until just well blended. Set aside.

3. Make Meringue:

• In a separate, completely clean, grease-free bowl (preferably glass or metal), using clean, dry beaters (whisk attachment for stand mixer), beat the 4 room temperature egg whites on medium-high speed until soft peaks form (peaks gently curl over when beaters are lifted).
• With the mixer still running, gradually add ⅓ cup of the white sugar in a slow, steady stream.
• Continue beating until stiff, glossy peaks form (peaks stand straight up but are still glossy, not dry). Do not overbeat.

4. Combine Cheesecake Batter (Fold in Meringue):

• Gently fold about one-third of the prepared meringue into the cream cheese mixture using a large rubber spatula to lighten the base.
• Add the remaining meringue in two more additions, folding gently but thoroughly after each addition until no white streaks remain. Use careful cut-and-fold motions to avoid deflating the egg whites as much as possible.

5. Assemble and Prepare for Baking (Water Bath):

• Pour the lightened cheesecake filling over the slightly cooled crust in the springform pan. Smooth the top.
• Prepare Water Bath: Place the filled springform pan (foil-wrapped if using direct water method, or unwrapped if using pan-in-pan) inside a large baking pan or roasting pan. (Recipe also mentions placing springform in a 12-inch cake pan, then that into another baking pan for water – this is a good double protection method).
• Carefully pour hot (but not boiling) water into the larger outer pan to come about 1 inch up the sides of the springform pan (or the intermediate cake pan).

6. Bake the Cheesecake:

• Carefully place the entire water bath setup into the preheated 350°F (175°C) oven.
• Bake for 50 to 55 minutes. The cheesecake is done when the edges are set and the top appears almost set, but the very center (about a 2-3 inch circle) still has a slight jiggle when the pan is gently nudged.

7. Cool Cheesecake Gradually:

• Turn off the oven heat completely. Prop the oven door open about 2 inches with a wooden spoon.
• Allow the cheesecake to rest and cool slowly in the turned-off, propped-open oven for 1 hour. This gradual cooling is key to preventing cracks.

8. Cool Completely and Chill Thoroughly:

• Carefully remove the cheesecake from the oven and lift the springform pan out of the water bath. Remove any foil wrapping.
• Place the cheesecake (still in the springform pan) on a wire cooling rack and let it cool completely to room temperature (this can take 2-3 hours).
• Once completely cool, cover the cheesecake tightly with plastic wrap and transfer it to the refrigerator.
• Chill for at least 4 hours, or preferably overnight, until completely cold and firm.

9. Make Blueberry Topping:

• While the cheesecake chills (or just before serving), make the blueberry topping. Place 1 cup of the fresh blueberries and the remaining ⅓ cup of white sugar in a small saucepan. Add 1 teaspoon of fresh lemon juice. (Note: Recipe mentions straining berries through sieve/cheesecloth for juice and discarding pulp for topping; then mixing remaining 2 cups berries with this juice. Adjusting steps here to reflect that).
• Cook over medium heat, stirring, until the berries begin to break down and release their juices, and the sugar is dissolved, about 6 to 8 minutes. The mixture will be syrupy.
• While still hot, strain the cooked berry mixture through a fine-mesh sieve or cheesecloth placed over a bowl, pressing gently on the solids to extract as much juice as possible. Reserve this blueberry juice/syrup. Discard the berry pulp left in the sieve.
• Allow the strained blueberry juice/syrup to cool completely to room temperature.
• In a separate medium bowl, gently toss the remaining 2 cups of fresh blueberries with the cooled, strained blueberry juice/syrup.

10. Serve:

• Once the cheesecake is thoroughly chilled, run a thin knife around the edge to loosen it from the ring. Carefully release and remove the springform ring.
• Just before serving, spoon the prepared fresh blueberry topping evenly over the top of the chilled cheesecake.
• Slice with a large, sharp knife dipped in hot water and wiped clean between cuts. Serve chilled.