Heat the oven to 325 degrees F. Line a 13x9" pan with foil leaving extra on each end for "handles" (this will help you pull the cheesecake out of the pan later.)
In a small bowl mix the graham cracker crumbs with the melted butter and press in the bottom of the prepared pan. Bake for 10 minutes.
In a large bowl beat the cream cheese until smooth. Add in the sugar, flour, vanilla, juice and zest. Mix until well blended. Add in the eggs one at a time mixing well after each.
Pour batter over baked crust and bake for 40 minutes or until center is almost set. Cool for 1 hour then cover and refrigerate for at least 4 hours.
To make the optional blueberry topping combine all ingredients in a small saucepan and boil for 5 minutes. Let cool completely before serving.
To serve the cheesecake use the foil "handles" to remove the cheesecake from the pan. Cut into squares and top with a spoonful of the blueberry topping.