In a saucepan, combine frozen blueberries, granulated sugar, corn starch, and fresh lemon juice. Simmer over medium heat for about 5–7 minutes until thickened. Puree half of the sauce and strain it to eliminate skins, then refrigerate until cool.

Preheat your oven to 325°F (163°C). In a bowl, combine crushed graham crackers, sugar, and salt. Melt unsalted butter and mix into crumbs. Press into the bottom and sides of an 8-inch springform pan. Bake for 10 minutes until golden brown, then cool.

In a bowl, beat cream cheese, powdered sugar, and lemon zest with an electric mixer until smooth. Gradually add blueberry puree and vanilla, mixing until combined. In another bowl, whip 1/4 cup of heavy cream until soft peaks form, then fold into cream cheese mixture.

Add remaining heavy cream to the filling and beat until stiff peaks form. Fold in any remaining blueberry puree.

Spoon cheesecake filling into the cooled crust and spread evenly. Cover with plastic wrap and refrigerate for at least 2 hours to set.

Once set, run a knife around the pan edges, release the sides, and transfer to a serving plate. Drizzle with blueberry sauce.