Grease a springform pan with parchment paper at the bottom and cover the outside bottom with foil.

For the crust, mix graham cracker crumbs, melted butter, and sugar until combined. Press into the bottom of the springform pan and chill in the refrigerator.

Prepare the filling by beating cream cheese with sugar, lemon zest, and vanilla until creamy. Add eggs one at a time, mixing gently, followed by heavy cream. Stir until just blended.

Pour the creamy filling into the chilled crust and drop spoonfuls of blueberry jam on top, swirling with a knife for a marbled effect.

In a crock pot, add about one inch of water to the bottom and set a trivet in place.

Position the cheesecake on top of the trivet. Cover with two layers of paper towels then place the lid on to absorb condensation.

Cook on high for 2 hours, then turn off and let sit in the crock pot with the lid on for another hour.

Once set, remove from the crock pot and cool on a rack for an hour.

Wrap in foil and refrigerate overnight.

Before serving, add blueberry preserves, fresh blueberries, and lemon peel as garnishes.