In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of a 9-inch springform pan.

In a large bowl, beat together cream cheese and sugar until smooth. Stir in vanilla extract.

Gently fold in the whipped cream until just combined.

Pour the filling over the crust and spread evenly.

In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until blueberries begin to burst.

In a small bowl, whisk together cornstarch with 2 tablespoons of water. Stir into the blueberry mixture and cook, stirring constantly, until thickened.

Let the topping cool slightly, then spoon over the cheesecake filling.

Refrigerate for at least 4 hours, or until firm. Remove from springform pan before serving.