Combine the graham cracker crumbs and melted butter in a bowl.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Chill the crust in the freezer for fifteen minutes.
Whip the softened cream cheese and powdered sugar together until completely smooth.
Fold in the vanilla extract.
Whisk the cold heavy cream in a separate bowl until stiff peaks form.
Gently fold the whipped cream into the cream cheese base.
Spread the mixture over the crust and level the top.
Simmer 1 cup of blueberries with a splash of water and sugar if desired to create a compote reduction (optional).
Refrigerate the cheesecake for at least 6 hours until set before topping with the remaining fresh blueberries.