1. Make the Crust:

• Preheat your oven to 325°F (165°C). Spray a 9-inch springform pan with nonstick spray.
• Crush the Golden Oreos in a food processor until fine crumbs form. Mix the crumbs with melted butter until well-coated.
• Press the mixture firmly into the bottom of the pan. Bake for 8 minutes, then set aside to cool.

2. Make the Cheesecake Batter:

• In a stand mixer, beat cream cheese and sugar together until smooth. Add cornstarch, sour cream, lemon juice, lemon zest, vanilla, and salt, mixing until fully combined.
• Add the eggs, one at a time, mixing gently after each addition.
• Pour the batter into the cooled crust and smooth the top.

3. Bake the Cheesecake:

• Prepare a water bath by placing a roasting pan filled with hot water in the oven’s bottom rack.
• Place the cheesecake on the rack above and bake for 60-70 minutes, or until the center is nearly set.
• Turn off the oven, crack the door, and let the cheesecake rest for 1 hour. Afterward, remove from the oven and cool completely on a wire rack. Chill for at least 8 hours or overnight in the fridge.

4. Make the Blueberry Topping:

• In a medium saucepan, cook blueberries over medium heat until they soften and release their juices (about 3 minutes).
• In a separate bowl, combine sugar, cornstarch, and salt. Add this mixture to the blueberries and stir until the sauce thickens (about 3-5 minutes).
• Remove from heat and stir in lemon juice. Let the topping cool completely in the refrigerator.

5. Assemble the Cheesecake:

• Once the cheesecake has chilled and the topping has cooled, spread the blueberry topping evenly over the cheesecake.
• Pipe a border of whipped cream along the edges and garnish with lemon slices for an elegant touch.