Make the Crust

1. In a medium bowl, combine the crust ingredients and mix well to combine completely.
2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.

Make the Filling

1. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
2. Add the sour cream and mix until well combined and smooth.
3. Add the lemon juice and mix until well combined and smooth. Set mixture aside.
4. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
5. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
6. Add the filling to the crust and spread into an even layer.
7. Refrigerate cheesecake until firm, 5-6 hours or overnight.

Make the Sauce

1. Whisk 1 tablespoon of water and the cornstarch together in a small bowl. Set aside.
2. Combine the sugar, remaining 1/2 cup of water and lemon juice in a medium-sized saucepan over medium heat and stir to combine. Heat the mixture until the sugar is melted.
3. Add the blueberries and continue to cook. Let the blueberries start to soften and release their juices.
   Once the blueberry juices have released and the mixture is starting to look more sauce-like, add the cornstarch mixture.
4. Continue cooking and remove from heat when the sauce begins to thicken and can coat the back of a metal spoon. Refrigerate until cool.
5. To prepare for assembly, remove your cheesecake from the springform pan and set it on a plate or serving platter.

Make the Whipped Cream & Assemble

1. Add all the whipped cream ingredients to a large mixer bowl and whip on high speed until stiff peaks form.
2. Pipe the whipped cream around the outer edge of the cheesecake, then fill in the center with the blueberry sauce.
3. Refrigerate until ready to serve.