Ingredients:
For the crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
For the cheesecake filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 cups heavy whipping cream
For the blueberry topping:
2 cups fresh blueberries
1/2 cup granulated sugar
2 tbsp cornstarch
1/4 cup water
1 tbsp lemon juice
Directions:
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread the filling evenly over the crust. Refrigerate for at least 4 hours or until set.
In a medium saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries start to break down, about 5-7 minutes. Remove from heat and let cool to room temperature.
Once the cheesecake is set, spread the cooled blueberry topping over the top. Refrigerate for an additional hour before serving.