1: Preparing the Graham Cracker Crust

1. Combine dry ingredients: In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated in butter.
2. Press the crust: Transfer the crumb mixture into a 9-inch round springform pan or a pie dish, pressing down firmly to form an even, compact base. Ensure that the edges are slightly raised for a more attractive presentation.
3. Chill to set: Place the pan in the fridge for about 15-20 minutes to allow the crust to firm up. This will provide a solid base for the creamy filling.

 2: Preparing the Lemon Cream Filling

1. Beat cream cheese and sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese and powdered sugar until smooth and fluffy.
2. Add lemon and vanilla: Mix in the fresh lemon juice, lemon zest, and vanilla extract until fully incorporated. The lemon juice adds the perfect amount of tanginess to balance the sweetness of the cream cheese.
3. Whip the heavy cream: In a separate bowl, whip the heavy cream until stiff peaks form. This step adds airiness and lightness to the filling.
4. Fold the whipped cream into the cream cheese mixture: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. This creates a light, smooth filling.
5. Spread the filling: Pour the lemon cream filling into the chilled crust, spreading it evenly with a spatula. Smooth the top to ensure an even layer.
6. Chill to set: Return the cake to the fridge for at least 2-3 hours, or preferably overnight, to allow the filling to set.

 3: Making the Blueberry Topping

1. Cook the blueberries: In a small saucepan, combine the fresh blueberries, honey (or maple syrup), and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juices and soften, about 5-7 minutes.
2. Thicken the topping: If you prefer a thicker topping, mix the cornstarch with 2 tablespoons of water to form a smooth slurry. Add the slurry to the blueberry mixture and cook for another 2-3 minutes until it thickens. If you want a looser topping, skip this step.
3. Cool the topping: Remove from heat and allow the blueberry sauce to cool to room temperature.

 4: Assembling the Cake

1. Top with blueberries: Once the lemon cream layer has set, pour the cooled blueberry topping over the cream layer. Use a spoon to gently spread the blueberries and syrup evenly over the cake.
2. Chill again: Place the cake back in the fridge for at least 30 minutes to allow everything to firm up.
3. Serve: After chilling, slice and serve this beautiful, refreshing dessert to your guests. Enjoy the burst of flavor from the lemon and blueberry!