In a medium saucepan, combine fresh or thawed blueberries, granulated sugar, lemon juice, cornstarch, and water. Heat over medium heat, stirring until it thickens, about 5-7 minutes. Cool completely.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.

Gradually add powdered sugar and vanilla extract to the cream cheese, mixing until smooth.

In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes.

Gently fold the whipped cream into the cream cheese mixture until combined.

Place a layer of graham crackers in a 9x13 inch dish.

Spread half of the cheesecake mixture over the graham cracker layer.

Spoon half of the cooled blueberry mixture over the cheesecake layer.

Repeat with another layer of graham crackers and the remaining cheesecake mixture, followed by the rest of the blueberry mixture.

Spread a layer of whipped topping over the last blueberry layer.

Cover and refrigerate for at least 4-6 hours, preferably overnight.

Before serving, optionally garnish with extra blueberries, slice, and serve chilled.