Prepare the pan: Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Lightly grease the sides for easier release.

Make the crust: In a bowl, mix graham crumbs, sugar, and salt. Pour in melted butter and stir until the mixture looks like wet sand.

Press and chill: Firmly press the crust into the pan, going slightly up the sides. Use the bottom of a measuring cup to compact it. Chill for 20 minutes while you make the filling.

Whip the cream: In a cold bowl, whip the heavy cream to stiff peaks. Set aside. This adds lift and helps the filling set without gelatin.

Beat the cream cheese: In another bowl, beat the softened cream cheese until smooth and fluffy. No lumps. Add powdered sugar, vanilla, and lemon juice. Beat until silky.

Fold it together: Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and light strokes to keep it airy.

Fill the crust: Spoon the filling over the chilled crust. Smooth the top with an offset spatula. Tap the pan lightly to release air bubbles.

Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. The longer chill gives a cleaner slice.

Make the blueberry topping: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries release juices and start to bubble, about 3–5 minutes.

Thicken: Stir in the cornstarch slurry and cook 1–2 more minutes until glossy and slightly thick. Remove from heat. Stir in lemon zest if using. Let it cool to room temperature.

Top the cheesecake: Once the cheesecake is fully set and the topping is cool, spoon the blueberry mixture over the top in an even layer. Chill 30 minutes to help it adhere.

Serve: Release the springform ring. Wipe the knife between slices for clean cuts. Garnish with extra blueberries, mint, or a dollop of whipped cream if you’d like.