Line an 8x8 baking pan with parchment paper, letting extra hang over the sides. Mix graham cracker crumbs, melted butter, and ¼ cup sugar until it feels like wet sand. Press firmly into the bottom of your pan in one even layer.

Pop the crust in the freezer for 15 minutes while you prep the filling. This keeps it from getting soggy once the cream cheese layer goes on top.

Beat softened cream cheese and powdered sugar together until completely smooth. Add vanilla extract and mix again. In a separate bowl, whip the heavy cream to stiff peaks—this takes about 2 minutes with an electric mixer if you're impatient like me.

Fold the whipped cream gently into the cream cheese mixture in two additions. Don't overmix or you'll deflate all those fluffy bubbles you just created. Spread this filling evenly over your chilled crust.

Make the blueberry topping by combining fresh blueberries, ¼ cup sugar, lemon juice, cornstarch, and water in a saucepan over medium heat. Stir occasionally until the berries start breaking down and the sauce thickens, about 5 to 7 minutes. Let it cool completely—this is crucial because hot filling will melt your cream cheese layer.

Once the berry topping cools, spread it over the cheesecake filling. Cover the pan and refrigerate for at least 4 hours, preferably overnight so everything sets up solid.

Use the parchment paper overhang to lift the whole thing out onto a cutting board. Slice into 12 squares using a sharp knife dipped in hot water between cuts to prevent sticking.