In a bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator.

In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Spread the cream cheese mixture over the chilled crust and smooth the top. Chill for at least 4 hours or until set.

Combine blueberries and sugar in a small saucepan. Cook over medium heat until the blueberries soften and release their juices.

Cool the blueberry mixture and then pour it over the cheesecake before serving.