First Step: Prepare the crustCombine finely crushed graham cracker crumbs (or gluten-free alternatives) with melted unsalted butter and sugar until evenly moistened. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan or 9 x 13-inch baking dish. For best results, refrigerate for 30 minutes or freeze for 15 minutes to set the crust firmly before filling. Baking the crust at 325°F for 10 minutes is optional for extra crispness.

Second Step: Make the blueberry topping (for fresh/frozen berries)In a saucepan, whisk together water, lemon juice, sugar, and cornstarch over medium heat. Stir continuously until the mixture thickens, about 1 minute. Add blueberries and bring to a boil, cooking for 5-6 minutes until the topping becomes syrupy. Allow to cool to room temperature before use.

Third Step: Prepare the cheesecake fillingBeat softened cream cheese with powdered sugar on medium-high speed for 3 minutes until fluffy and smooth, scraping down the sides as needed. Add milk or sour cream along with vanilla extract or lemon juice and mix for another minute. In a separate chilled bowl, whip heavy cream (or coconut cream) to stiff peaks. Gently fold the whipped cream into the cream cheese mixture, blending until fully combined but still light.

Fourth Step: Assemble the cheesecakeSpread half of the cheesecake filling over the chilled crust evenly. Drop about a quarter of the blueberry topping over this layer and lightly swirl with a skewer or knife to create a marbled effect. Add the remaining filling on top and repeat the dotting and swirling of blueberry topping for a decorative finish.

Final Step: Chill and serveCover the assembled cheesecake and refrigerate for at least 6 hours or overnight until fully set. Before serving, cut into 12-14 slices and top each piece with reserved blueberry sauce or pie filling for extra flavor and an appealing presentation.