Preheat your oven to 350°F (175°C). In a mixing bowl, crush graham crackers into fine crumbs. Combine with melted butter and sugar, then press into the bottom of a 9-inch pie pan. Bake for 8–10 minutes until golden. Let cool completely.

In a large mixing bowl, beat cream cheese and sugar together until smooth and fluffy. Gradually add heavy cream until well mixed, creating a light and airy filling.

Pour the cream cheese filling into the cooled crust. Bake for 25–30 minutes until edges are set, leaving the center slightly jiggly. Cool gradually in the oven for about an hour.

In a saucepan, combine blueberries and sugar over medium heat. Stir gently and simmer for 5–7 minutes until blueberries are soft. Let cool before spreading over the cheesecake.

Spread blueberry topping over cooled cheesecake. Cover and refrigerate for at least 4 hours, preferably overnight.