Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until the crumbs are evenly coated. Press firmly into the bottom of a 9-inch springform pan. Pop it in the fridge while you work on the filling.

In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Spread the creamy filling over the chilled crust, smoothing the top with a spatula.

In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, until the berries burst and the sauce thickens slightly. Let it cool completely.

Spoon the blueberry topping over the cheesecake. Cover and refrigerate for at least 4 hours, or overnight for best results.

Release the cheesecake from the pan, slice, and enjoy!