Line a 9 inch springform pan with parchment paper. In a medium sized bowl, combine graham cracker crumbs, brown sugar and melted butter. Keep stirring until all the crumbs are evenly coated.

Transfer the mixture into the prepared pan and spread it over the bottom and edges, then press down gently with a solid object to form a crust. 

To make blueberry Jell-O: In a heatproof pan pour hot water and blueberry Jell-O. Mix until  Jell-O melts completely. Let it cool for about 20 minutes at room temperature.

In a larger bowl, beat softened cream cheese and sugar until smooth.

3. Add completely cooled Jell-O, gradually and beat on low speed until it is used up and completely combined with the cream cheese mixture.

4. In a separate, larger bowl, beat heavy whipping cream and vanilla until soft peaks form.

5. Add the whipped cream to the cream cheese and Jell-O mixture, folding with a spatula until combined and smooth.

6. Spread the filling over the crust and smooth the top. Wrap and chill for 6 hours, preferably overnight.

In a medium bowl beat  heavy whipping cream, powdered sugar and vanilla until stiff peaks form Transfer to a piping bag and pipe the cheesecake. Decorate with fresh blueberries.