Combine the blueberries, water, sugar, lemon juice and water in a small-sized saucepan over medium-high heat. Bring to a boil; lower heat and gently simmer.

Combine the cornstarch with the extra water until dissolved and stir it into the blueberries. Continue to simmer while stirring occasionally, until the sauce begins to thicken and coats the back of a metal spoon. Set aside to cool while you prepare the crust and filling.

Preheat oven to 325Mix the graham crumbs and sugar, and them stir in the melted butter until moistened. Press into a the base and up the sides of a 9 1/2 – 10″ loose bottomed tart pan. Carefully*** place on a baking sheet and in the freezer for 10 min. or so, while you make the filling.

In a large mixing bowl or stand mixer, beat together the cream cheese and powdered sugar until smooth and creamy. Add in the heavy cream and vanilla and mix on high until thick and fluffy.

You can either mix the blueberry sauce into the mix before putting it into the prepared crust, or after it's in the crust, top with spoonfuls of the sauce and use a butter knife to swirl it throughout the filling, giving it a pretty marbled look.

Use a spatual to push the cheesecake filling into the cooled crust, smoothing the top as best you can. Rrefrigerate for at least 30 minutes, but the longer the better. Make sure to keep cold until ready to serve. It slices cleaner that way!

To make the whipped cream, combine heavy cream, sugar, and vanilla in a COLD mxing bowl and beat at high speed until thick, but still soft. Transfer to a piping bag with a decorative tip of choice, and pipe a decorative border around the cheesecake. Top with lemon zest, blueberries, and lemon slices, if desired.