In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined. Press this mixture firmly into the bottom of a springform pan and chill it in the refrigerator while you prepare the filling.

In another bowl, beat the softened cream cheese until it’s smooth. Gradually add in the powdered sugar, vanilla extract, and lemon juice, mixing until creamy. Gently fold in the whipped topping until fully incorporated.

Spread the cheesecake mixture evenly over your chilled graham cracker crust and smooth the top with a spatula. Chill the assembled cheesecake in the refrigerator for at least 4 hours, or overnight if you can wait!

In a saucepan, combine the blueberries, ⅓ cup of sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring gently until the blueberries start to burst.

Mix the cornstarch with 2 tablespoons of water in a separate bowl to create a slurry, then add this to the saucepan, stirring until the mixture thickens. Let it cool completely.

Once the cheesecake has fully set, pour the cooled blueberry topping over the cheesecake. Slice and serve chilled.