Prepare the Simple Graham Cracker Crust

1. Line a 9-inch springform pan with parchment paper and set it aside.
2. Add the graham cracker sheets to a food processor and pulse for a minute to get the graham cracker crumbs.
3. Add the sugar and butter, then pulse again for one minute until it forms a sandy
   texture.
4. Transfer the mixture to the springform pan and press it firmly up the sides.
   Refrigerate for 15 minutes while the cream cheese mixture is prepared

Prepare the Whipped Cream

1. Beat heavy cream in a medium bowl at speed level 5 using a hand
   mixer.
2. Slowly add ½ cup of confectioner sugar and beat until soft peaks are formed.
   Set the whipping cream aside and refrigerate.

Prepare the Cheesecake Filling

1. In a large bowl, beat softened cream cheese, remaining 1 cup of confectioners
   sugar, vanilla, and lemon juice until creamy and smooth.
2. Gently fold the prepared whipped cream into the cheesecake mixture,
   Reserve ½ cup of whipped cream for later.

Refrigerate the Cheesecake

1. Spread the cheesecake mixture over the crust in the springform pan, smoothing
   the top.
2. Cover the cheesecake with cling wrap and refrigerate for 4-6 hours.

Prepare the Blueberry Topping

1. In a large skillet, add the blueberries and sugar. Heat on medium and sprinkle
   with cornstarch, lemon juice, and water.
2. Mix well, lower the heat, and cover with a lid. Allow the blueberries to cook for
   10-12 minutes on low heat until a syrupy blueberry topping is ready.
3. Remove from heat and let the blueberry topping cool to room temperature.

Final Steps

1. Once the cheesecake is set, carefully remove it from the springform pan and
   transfer it to a plate.
2. Fill the reserved ½ cup of whipped cream into a piping bag with a star nozzle.
   Pipe rosettes around the edges of the cheesecake.
3. Gently add the prepared blueberry topping in the center of the cheesecake
   layer using a spoon.
4. Slice and serve the blueberry cheesecake to enjoy!