Reduce oven temperature to 300°F/149°C.
In a large bowl, beat the room temperature cream cheese, sugar and flour on low speed until well combined and creamy smooth. Be sure to use lower speed to reduce the amount of air added to the batter, which can cause cracks.
Add the sour cream, lemon juice, and lemon zest and mix on low speed until well blended.
Add the eggs one at a time, mixing slowly to combine after each addition, then add the egg yolks and mix until blended. Scrape down the sides of the bowl as needed to make sure everything is well combined.
Gently stir the blueberries into the batter.
Pour the cheesecake batter evenly into the crust.
Place the springform pan inside another larger pan. Fill the outside pan with very hot water about halfway up the sides of the springform pan. Making sure the water does not go over the top of the aluminum foil.
Bake for 1 hour 15 minutes. The center should be set, but still jiggly about 3-4” from the center.
Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but also slowly cools down.
Crack the oven door for 30 minutes to allow the cheesecake to continue to cool gradually. This process helps prevent cracking.
Remove the cheesecake from the oven, and remove the aluminum foil. Set on a rack to finish cooling completely.