Combine cornstarch and 2 tablespoons of water in a small bowl, stirring until fully dissolved. Set aside.

In a heavy-bottomed pan, mix blueberries, sugar, 1/2 cup water, and lemon juice. Bring to a gentle simmer over medium-high heat for about 5 minutes.

Add the cornstarch mixture to the pan, stirring continuously. Bring to a boil and cook for another 2-3 minutes until thickened. Cool for 30 minutes before chilling in the fridge for 1-2 hours.

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

In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until moistened.

Transfer the crust mixture into the prepared pan, pressing it into the bottom and halfway up the sides. Freeze until ready.

Whip the heavy whipping cream along with 2 tablespoons of sugar in a bowl until stiff peaks form, about 2-3 minutes. Store in the fridge.

In another bowl, mix the softened cream cheese, 1/2 cup sugar, and vanilla until creamy and lump-free, about 2 minutes.

Fold the cooled blueberry sauce into the cream cheese mixture until well combined.

Gently fold in one-third of the whipped cream, then fold in the rest without overmixing.

Spoon the filling into the prepared crust, spreading it evenly. Chill in the refrigerator overnight.