BLUEBERRY LEMON CHEESECAKE

For the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan and chill.
For the First Lemon Cheese Cream Layer: Beat cream cheese and sugar until smooth. Mix in lemon zest, lemon juice, vanilla, and eggs one at a time.
For the Blueberry Layer: Cook blueberries with sugar, cornstarch, and water until thickened. Cool.
For the Second Lemon Cheese Cream Layer: Spread carefully over the first layer.
For the Lemon Glaze: Heat lemon juice and zest. Add sugar and cornstarch solution. Stir until thickened.
To Assemble: Layer over crust, add blueberry layer, then second cheese cream layer. Chill for 2 hours, add lemon glaze, and set in fridge.
Garnish before serving with whipped cream, blueberries, lemon slices, and optional edible flowers or mint leaves.