Preheat the oven to 325°F (163°C).

Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press into the bottom of a springform pan.

Bake the crust for 10 minutes and let it cool.

Beat the cream cheese and sugar until smooth.

Add vanilla extract and eggs one at a time, mixing well.

Gradually add heavy cream and mix until smooth.

Pour the filling over the cooled crust.

Bake for 55-60 minutes until the center is set. Turn off the oven and let cool for 1 hour.

Refrigerate for at least 4 hours or overnight.

In a saucepan, combine blueberries, water, sugar, and lemon juice. Simmer for 5-7 minutes.

For a thicker sauce, stir cornstarch mixed with water into the mixture and cook for another 1-2 minutes.

Let cool and spread over the chilled cheesecake.

Slice and serve the cheesecake.