Prep the pan: Lightly grease a 9-inch springform pan. Line the base with parchment for easier slicing and cleaner edges.

Make the crust: In a bowl, mix graham crumbs, sugar, and salt. Add melted butter and stir until the mixture looks like wet sand and holds when pressed.

Press and chill: Firmly press the crust into the base and slightly up the sides of the pan. Use the bottom of a measuring cup to compress it evenly. Chill in the fridge while you make the filling.

Whip the cream: In a cold bowl, beat the heavy cream to stiff peaks. Don’t overbeat. Set aside.

Blend the cream cheese base: In a separate bowl, beat the softened cream cheese until completely smooth and fluffy, 2–3 minutes. Add powdered sugar, vanilla, lemon zest, and lemon juice. Beat until smooth and creamy, scraping the bowl.

Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture in two additions. Keep the mixture airy, and stop as soon as it’s combined.

Fill the crust: Spoon the filling into the chilled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air pockets.

Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. This helps the cheesecake slice cleanly and hold its shape.

Cook the blueberry topping: In a small saucepan, combine blueberries and sugar. In a cup, whisk cornstarch with water until smooth, then stir into the berries. Add lemon juice. Cook over medium heat, stirring often, until juicy, glossy, and slightly thickened, 4–6 minutes. Remove from heat and stir in vanilla if using.

Cool the topping: Let the blueberry mixture cool to room temperature. It will thicken more as it cools. You can chill it to speed this up.

Assemble: Once the cheesecake is fully set and the topping is cool, release the springform ring. Spoon the blueberry topping over the center, leaving a small border if you like. Garnish with extra fresh berries.

Slice and serve: Use a hot, dry knife for clean slices. Wipe the blade between cuts.