Preheat your oven to 325°F (165°C). Set the oven to 325°F (165°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the texture looks like damp sand. Press firmly into the bottom of a greased 9×9-inch baking dish. Bake for 8–10 minutes, then set aside to cool slightly.

In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar and mix until fully combined. Beat in eggs one at a time, then add vanilla extract and salt. Mix just until smooth—do not overmix.

Pour the filling evenly over the cooled crust and smooth the top with a spatula.

In a small saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring gently, until the mixture thickens and the blueberries begin to burst (about 5–7 minutes). Remove from heat and let cool slightly.

Spoon the blueberry topping over the cream cheese layer. Gently spread or swirl if desired.

Bake for roughly 40–45 minutes, until the center holds but still moves slightly. Turn off the oven, crack the door open slightly, and allow the dessert to cool gradually for about 30 minutes.

Refrigerate for a minimum of 2–4 hours; overnight is ideal.. Slice, serve chilled, and enjoy every creamy bite.