Combine 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl, stirring until dissolved. Set aside.

In a heavy-bottomed pan, combine 2 cups of blueberries, 1/3 cup of granulated sugar, 1/2 cup of water, and the juice of 1 lemon. Bring to a simmer over medium-high heat.

Cook for approximately 5 minutes, stirring consistently, until the blueberries begin to burst.

Stir in the reserved cornstarch mixture and bring to a boil. Cook for an additional 2-3 minutes until thickened.

Transfer sauce to a shallow bowl and let it cool uncovered for about 30 minutes, then cover and refrigerate for 1-2 hours or overnight.

Line the bottom and sides of a 9-inch springform pan with parchment paper.

Mix graham cracker crumbs and 1/2 cup melted butter until moist, then press into the bottom and halfway up the sides of the pan.

Freeze the crust while preparing the filling.

In a bowl, whip heavy whipping cream and 2 tablespoons of granulated sugar until stiff peaks form. Transfer to the fridge.

Another bowl, mix softened cream cheese, 1/2 cup of sugar, and 1 teaspoon of vanilla until creamy and lump-free.

Fold in the cooled blueberry sauce until combined.

Gently fold one-third of the whipped cream into the blueberry mixture, followed by the remaining whipped cream.

Pour the filling into the chilled crust, spreading evenly, and chill in the refrigerator overnight.