Prepare the Crust:

• In a medium bowl, combine the graham cracker crumbs and 3 tablespoons of sugar.
• Mix in the melted butter until the mixture is well combined.
• Press the mixture evenly into the bottom of a 9-inch square baking dish to form the crust.
• Place the crust in the refrigerator to chill while preparing the filling.

Prepare the Blueberry Topping:

• In a medium saucepan, combine the frozen blueberries, ½ cup sugar, lemon juice, and cornstarch.
• Add the water and stir until the cornstarch is dissolved.
• Cook over medium heat, stirring occasionally, until the mixture thickens and becomes syrupy, about 5-6 minutes.
• Remove from heat and let it cool to room temperature.

Prepare the Cheesecake Filling:

• In a large bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer until smooth.
• Add the vanilla extract and lemon juice, mixing until well combined.
• Gently fold in the thawed whipped topping until the mixture is smooth and creamy.

Assemble the Cheesecake:

• Spread the cheesecake filling evenly over the chilled graham cracker crust.
• Spoon the cooled blueberry topping over the cheesecake filling, spreading it evenly.
• Cover the dish with plastic wrap and refrigerate for at least 1 hour before serving.