Crush the Oreos, add sugar and melted butter.

Press crumb mixture into the bottom and up the sides of a springform pan, making sure it’s firmly packed.

Refrigerate crust while you prepare the rest of the cheesecake. This will chill the butter and help firm up the crust.

Combine cream cheese, cream, powdered sugar and vanilla in a bowl.

Beat with a mixer until completely creamy and the mixture is stiff.

Pour cream cheese mixture into crust and spread until even.

Refrigerate for two to four hours.

Add the blueberries, sugar, lemon juice and water to a medium saucepan over low-medium heat.

Gently stir the mixture as it begins to boil. The blueberries will start to soften.

Boil for 5 minutes while stirring.

In a small cup, dissolve the cornstarch in the 2 tablespoons of water.

Add the cornstarch mixture to the blueberries, stirring as the mixture thickens.

Once the blueberry sauce looks thick and no longer watery, remove from the heat and cool fully. The sauce will continue to thicken as it cools.

Once cool refrigerate the sauce till needed.

Take the cheesecake out of the fridge. Trace around the inside of the springform pan with a thin, sharp knife. Then unclamp the pan.

Top the cheesecake with the cooled blueberry topping, and decorate with some whipped.