Directions:
Combine graham cracker crumbs, melted butter, and sugar; press into the bottom of a springform pan. Chill for 30 minutes.
Beat cream cheese, powdered sugar, and vanilla until smooth; fold in blueberry puree. Spread over crust.
Whip heavy cream with lemon zest, juice, and sugar until stiff peaks form; layer over the cream cheese mixture.
For glaze, mix lemon juice and cornstarch in a saucepan; add sugar and zest. Cook until thickened. Cool and pour over lemon cream.
Chill cheesecake for at least 4 hours. Serve with whipped cream , additional blueberries and lemon zest garnish.
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