Blueberry Delight

Cook the fresh blueberries with water, sugar, and lemon juice over medium heat for about 8-9 minutes, or until the mixture is bubbling and slightly thickens. If using frozen blueberries, skip the water.

In a separate bowl, mix the cornstarch with water until smooth. Add a tablespoon of the warm blueberry sauce to the cornstarch mixture, then gradually pour the cornstarch mixture into the blueberry-sugar mixture.

Stir constantly and cook for another minute until the blueberry pie filling thickens.

Refrigerate the mixture in a shallow pan to cool quickly.

Melt the butter in the microwave on low heat, then let it cool slightly while you make the crumbs.

Make the blueberry Graham cracker crumbs by either pulsing them in a food processor or putting them in a zip bag and beating them with a rolling pin. Make sure that the crumbs are fine and that there are no visible big chunks left.

Mix the crumbs with the warm butter and a pinch of salt until the mixture comes together and the crumbs are evenly coated in butter. If the mixture is too runny, place it into the fridge for a few minutes.

Spread the crumb mixture evenly and tightly in your pan. You can use your fingers for this step, or a flat-bottom glass or the back of a spoon.

Refrigerate while preparing the cheesecake layer.

Place the very cold cream cheese and heavy cream into a bowl along with the sifted powdered sugar and vanilla extract. Use an electric hand mixer to whip the mixture for about 2-3 minutes until fluffy.

Spread the cheesecake layer over the crust, then refrigerate.

Now, check the blueberry pie filling. Once it cooled to room temperature, pour it over the cheesecake layer and smooth the top. Then, refrigerate while preparing the next layer.

Place very cold heavy cream into a mixing bowl, along with the sifted powdered sugar. Use an electric hand mixer to whip the mixture for about 2-3 minutes until fluffy.

To finish, spread the whipped cream layer on top of the blueberry pie filling.

Refrigerate the dessert for at least four hours or overnight. Before serving, decorate with crushed graham crackers and crushed blueberries or fresh blueberries.

For the cleanest cut, freeze it for 30 minutes before cutting. However, for my taste, the dessert is best served chilled, but not frozen.

Any leftovers can be covered and refrigerated for 2 days. Do not freeze this dessert, as neither the cream cheese nor the whipped cream layers freeze well.