TO MAKE HOMEMADE BLUEBERRY SAUCE - In a medium dish put blueberries, sugar, fresh lemon juice, lemon zest and 6 tablespoons of water and heat at moderate temperature until it boils.

Meanwhile, mix 1 ½ tablespoons of cornstarch with  2 tablespoons of water and pour in a pan with the boiling mixture of fruit.  it’s important a pan with the boiling mixture of fruit.  to keep stirring until it starts thickening.  Then, remove from heat and let it cool completely. Meanwhile, make graham cracker crust and  cheesecake filling.  

TO MAKE GRAHAM CRACKER CRUST -  Start by spraying a 9x9 inch pan with non-stick spray. Set it aside.  

Crumble graham crackers in a food processor and pulse until you get fine crumbs and mix with melted butter. Then, press the mixture on the bottom of a pan and leave it in the fridge.  

TO MAKE CHEESECAKE FILLING - in a large bowl, mix softened cream cheese, powdered sugar and lemon juice until it becomes smooth. Use an electric mixer and medium speed.

In a separate dish, whip  heavy whipping cream until stiff peaks form, then fold it in a bowl with cream cheese mixture and mix until it’s well combined.

Next, take the graham crust out of the fridge and spread cheesecake filling on top. Finally, top it with homemade blueberry sauce, Wrap and leave in the fridge for at least 4h.