In a mixing bowl, combine graham cracker crumbs with melted butter and granulated sugar, stirring until the mixture resembles wet sand.

Firmly press the crust mixture into the bottom of a 9x9-inch baking pan, creating an even layer.

In a large bowl, beat softened cream cheese with granulated sugar until smooth, then mix in vanilla extract.

In another bowl, whip heavy cream until stiff peaks form; gently fold into the cream cheese mixture.

Pour the cheesecake filling over the prepared crust, spreading it evenly.

Cover and refrigerate for at least 4 hours.

In a medium saucepan, combine fresh blueberries, sugar, lemon juice, and cornstarch over medium heat until thickened.

Pour the cooled blueberry mixture over the cheesecake layer, spreading it evenly.

Return to the refrigerator for an additional hour to set.

Slice into squares using a hot knife and serve chilled.