Prepare the Crust:
Line an 8×8-inch baking dish with aluminum foil, leaving a 2-inch overhang on two sides. Spray foil with non-stick cooking spray.
In a bowl, mix graham cracker crumbs and melted butter with a fork until evenly moistened. Press the mixture firmly into an even layer in the prepared baking dish. Transfer to the refrigerator to chill.
2️⃣ Cheesecake Filling:
Pour 2 Tbsp cold water into a small bowl. Sprinkle gelatin evenly over the water and let it rest.
In a mixing bowl, whip the heavy cream with an electric hand mixer until stiff peaks form. Set aside.
In another mixing bowl, combine cream cheese and powdered sugar on low speed until mixed, then increase the speed to high and whip until smooth, light, and fluffy (about 1 1/2 – 2 minutes). Mix in the sour cream and vanilla extract.
Heat the gelatin mixture in the microwave for 25 seconds, then whisk for about 1 minute to dissolve the gelatin. Cool slightly (about 3 minutes).
While mixing the cream cheese mixture, slowly pour the gelatin mixture into the cream cheese and mix until combined. Fold in the whipped cream.
Spread the cream cheese mixture over the graham cracker crust. Cover with plastic wrap and chill until set, about 3 hours.
3️⃣ Blueberry Sauce:
In a medium saucepan, whisk together sugar and cornstarch. Stir in water and lemon juice, then add the blueberries.
Bring the mixture to a boil over medium-high heat, stirring frequently. Allow to boil for 1 1/2 – 2 minutes until thickened and about half of the blueberries have burst. Stir in the butter.
Allow the sauce to cool completely. To prevent a skin from forming, press a sheet of plastic wrap directly against the surface when storing it in the refrigerator.
