Beat the whipping cream until stiff peaks form.
In a separate bowl beat together the cream cheese and powdered sugar until smooth.
Gently fold the whipped cream into the cream cheese mixture.
Spread 2 tablespoons of the cream cheese mixture onto the bottom of an 8x8 or 9x9 inch square pan.
Arrange a layer of graham crackers onto the bottom of the pan. You may need to trim them slightly.
Spread about 1/2 of the cream cheese mixture over top (about 1 1/2 cups).
Spoon 3/4 cup of blueberry pie filling over top and spread into a layer (I usually dollop about 9 spoonfuls, then spread thin).
Add a layer of graham crackers over top. Then repeat the process with the rest of the cheesecake mixture, followed by another 3/4 cup of pie filling.
Place in the fridge to set for at least 2 hours. When ready to serve, optionally top with more whipped cream and berries.
In a small bowl, dissolve the cornstarch in the lemon juice.
Add the blueberries, sugar, and cornstarch mixture to a medium sauce pan over medium low heat.
Gently stir the mixture as it begins to boil and the blueberries soften.
Allow to heat for 5-10 minutes or until it begins to look thick. The mixture will continue to thicken as it cools.
Remove from the heat and cool.
*Use full fat, brick-style cream cheese.
**I find this recipe is best if enjoyed the same day that it's made. Leftovers can be stored in the fridge.