MAKE THE CRUST: Preheat the oven to 325°F Coat a 9-inch springform pan with cooking sprauy. Wrap exterior of pan (including base) with foil.
Stir together butter, graham cracker crumbs, sugar, cinnamon, and salt. Press mixture firmly into bottom and 3-inches up sides of pan. Refrigerate 15 minutes.
MAKE THE FILLING: Beat cream cheese with a mixer on medium speed until fluffy. Reduce sped to low, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined (do not overmix). Pour into chilled crust.
Set springform pan in a large, shallow roasting pan. Place in oven. Carefully ladle enough boiling water into roasting pan to come halfway up side of springform pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour and 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roast pan 30 minutes. Remove cheesecake from roasting pan, and refrigerate, uncovered, at least 8 hours (or overnight).
BLUEBERRY TOPPING: Combine all ingedients in a saucepan over medium-high heat. Bring to a simmer and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered until cold (or up to 3 days).
ASSEMBLY: Run a knife around edge of cake, and unmold. Spoon topping over cake.