How to Make Blueberry Topping

1. In a medium saucepan, combine water, lemon juice, sugar, and cornstarch. Stir with a spatula until the cornstarch dissolves. Place over medium heat, stirring continuously until the mixture thickens, which should take about 1 minute.
2. Add the blueberries and bring to a boil, stirring gently and occasionally as they cook. The berries will release their juice and become syrupy in about 5 to 6 minutes. Remove from heat and let cool to room temperature.

How to Make No-Bake Cheesecake

1. Using a food processor, break the graham crackers into coarse pieces, then pulse until they turn into fine crumbs. Move the crumbs to a bowl, mix in 1 Tbsp sugar and 8 Tbsp melted butter until evenly moistened. Line a 9-inch round springform pan with parchment paper and press the mixture into the bottom, extending it 1/2 inch up the sides. Freeze for 15 minutes or refrigerate for 30 minutes to set.
2. In a large mixing bowl, use an electric hand mixer to beat the cream cheese and sugar on medium/high speed for 3 minutes until fluffy and smooth, scraping down the bowl as necessary. Incorporate the sour cream and lemon juice, then beat for an additional minute until well mixed.
3. Clean the mixer attachments, then in a separate large bowl, whip the heavy cream on medium-high speed for approximately 3 minutes until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined, scraping from the bottom of the bowl as you mix.
5. Pour half of the cheesecake filling over the cooled crust. Spoon 1/4 of the cooled blueberry sauce onto the first layer of cream cheese and lightly swirl it in.
6. Spread the remaining cheesecake mixture on top and smooth the surface. Add another 1/4 of the blueberry sauce and swirl it over the top. Cover and refrigerate for 6 hours or overnight until fully set. When serving, top each slice of cheesecake with the remaining blueberry sauce.