Combine the blueberries, granulated sugar, lemon juice, cornstarch, and water in a medium saucepan. Cook over medium heat, stirring gently until the mixture comes to a boil and thickens, about 5-7 minutes. Remove from heat and let cool.

Beat the softened cream cheese in a large mixing bowl using an electric mixer until it's smooth and creamy, approximately 2-3 minutes.

Add the powdered sugar and vanilla extract gradually, mixing until all ingredients are well combined and silky.

Whip the heavy cream in another bowl until stiff peaks form. This should take about 3-5 minutes of mixing on high speed.

Fold the whipped cream gently into the cream cheese mixture, ensuring everything is fully incorporated without deflating the airiness.

Layer a row of graham crackers at the bottom of a 9x13 inch baking dish, creating a solid base for your dessert.

Spread half of the cheesecake mixture generously over the graham crackers, leveling it out for an even base.

Spoon half of the blueberry mixture over the cheesecake layer, allowing some of it to trickle down for added flavor in every bite.

Repeat with another layer of graham crackers, followed by the remaining cheesecake mixture, and finish with the rest of the blueberry mixture.

Top the dessert with a layer of whipped topping, spreading it evenly to give that delightful finishing touch.

Cover the dish with plastic wrap and refrigerate for at least 4-6 hours, or overnight, to let those delicious layers set perfectly.

Garnish with extra blueberries just before serving, adding a beautiful pop of color for presentation.

Cut into squares and serve chilled, enjoying the delightful taste and texture of your homemade Blueberry Cream Cheesecake Lasagna.