In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.

Press it evenly into the bottom of a 9-inch springform pan to form your crust.

In a large bowl, beat the softened cream cheese with a hand mixer until creamy and smooth.

Gradually add in the powdered sugar and vanilla extract, mixing until well incorporated.

In a separate bowl, whip the heavy cream until soft peaks form.

Gently fold the whipped cream into the cream cheese mixture.

Carefully pour the creamy filling over the prepared crust, smoothing the top with a spatula.

Refrigerate for at least 4 hours or overnight to let it set beautifully.

In a saucepan over medium heat, combine the fresh blueberries with water and sugar. Cook until they burst and create a syrupy consistency.

Let cool, then pour over the chilled cheesecake before serving.