Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture holds together when pressed. Press the mixture into the bottom of a 9-inch springform pan or pie dish to form an even crust. Refrigerate the crust while you make the filling.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the vanilla extract and lemon juice, mixing until fully combined. In a separate bowl, beat the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.

Assemble the Cheesecake: Pour the cheesecake filling over the chilled graham cracker crust, spreading it into an even layer. Smooth the top with a spatula. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set.

Make the Blueberry Topping: In a small saucepan, combine the blueberries, granulated sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries release their juices, about 5–7 minutes. Remove from heat and let it cool to room temperature.