In a medium saucepan, combine fresh blueberries, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat while stirring continuously for about 5-7 minutes until thickened.

Using a hand mixer or stand mixer, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing well until fluffy.

In a separate bowl, whip the heavy whipping cream until stiff peaks form (about 3-5 minutes). Fold gently into the cream cheese mixture.

Begin layering by placing graham crackers at the bottom of a 9x13-inch dish. Spread half of the cheesecake mixture over the crackers, followed by half of the cooled blueberry mixture. Repeat.

Dollop the whipped topping over the final layer, smooth out, cover, and refrigerate for 4-6 hours or overnight.

Remove from the refrigerator, garnish with extra blueberries, slice, and serve chilled.