Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until everything is well mixed. Press the crumb mixture into the bottom of a 9-inch springform pan or pie dish. Place the crust in the fridge to chill while you prepare the cheesecake filling.

1. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Add the lemon juice and mix until well incorporated. Pour the cheesecake filling over the chilled graham cracker crust and smooth the top. Place the cheesecake in the fridge to set for at least 4 hours, or overnight for best results.
2. Prepare the blueberry compote: In a small saucepan, combine the blueberries, honey (or maple syrup), and lemon juice over medium heat. Stir occasionally, allowing the blueberries to release their juices and soften. If you want a thicker compote, dissolve the cornstarch in 1 tablespoon of water and add it to the saucepan. Stir until the mixture thickens, about 2-3 minutes. Remove from heat and let the compote cool to room temperature before topping the cheesecake.
3. Assemble the cheesecake: Once the cheesecake has set, spread the cooled blueberry compote evenly over the top. Serve chilled and enjoy!