Step 1

Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan and chill.

Step 2

Beat cream cheese and sugar until smooth. Add lemon zest, lemon juice, and vanilla. Mix in eggs one at a time.

Step 3

Cook blueberries with sugar, cornstarch, and water until thickened. Let cool.

Step 4

Carefully spread over the first layer in the pan.

Step 5

Heat lemon juice and zest. Add sugar and dissolved cornstarch. Stir until thickened.

Step 6

Pour the first cheese cream layer over crust. Add blueberry layer, then second cheese cream layer. Chill for 2 hours. Top with lemon glaze and chill until set.

Step 7

with whipped cream, fresh blueberries, lemon slices, and edible flowers or mint leaves (optional) before serving.