In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 15 minutes to set.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Pour the cream cheese mixture over the chilled crust in the springform pan, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.

While the cheesecake is chilling, prepare the blueberry topping. In a small saucepan over medium heat, combine the blueberries, granulated sugar, and lemon juice. Cook for about 5-7 minutes until the blueberries start to burst and the mixture thickens slightly. Remove from heat and let cool.

Once the cheesecake is set, remove it from the springform pan and top with the blueberry mixture. Serve chilled.