Preheat your oven to 350°F (175°C). In a medium bowl, combine crushed graham crackers, sugar, and melted butter until the mixture holds together. Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake for 10 minutes until golden brown, then remove from the oven and let it cool completely before adding the filling.

In a large mixing bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy, about 3-4 minutes. Gradually incorporate the heavy cream, mixing until the filling is light and fluffy, approximately another 2-3 minutes. Pour this luscious filling over the cooled crust in the springform pan, spreading it evenly for a perfect base.

In a small saucepan over medium heat, combine fresh or thawed blueberries, sugar, and lemon juice. Cook while stirring gently for about 5-7 minutes, or until the blueberries have softened and released their juices, creating a saucy consistency. Remove from heat and allow the blueberry topping to cool slightly before pouring it over the cheesecake filling.

Carefully place the springform pan in the preheated oven and bake the cheesecake for 45-50 minutes. The edges should be set, while the center remains slightly jiggly. Once baked, turn off the oven and leave the cheesecake inside with the door ajar for an additional hour to cool gradually, preventing cracks.

After the gradual cooling, transfer the cheesecake to the refrigerator. Let it chill for at least 4 hours, or ideally overnight, to fully set and develop its flavors.

Once chilled, remove the cheesecake from the springform pan. For an elegant presentation, garnish the top with fresh blueberries or edible flowers. Slice into pieces and serve.