Procedures:

Blueberries Sauce:

1. Place water, blueberries, sugar, salt, cornstarch into a medium-sized saucepan.

2. Stir ingredients together and bring to a boil over medium heat, keep stirring.

3. Once the mixture has boiled, thickened about 15 mins, remove from heat.

4. Add vanilla, lemon zest in to the mixture and combine.

5. Let cool and transfer to an air-tight container. Refrigerate.

Cheesecake Mixture:

1. Melt the butter in the microwave or on a double boiler.

2. Combine the butter with graham cracker crumbs.

3. Press them on to a 9-inch springform pan. And then, freeze it until use. 

4. Melt the gelatin with 1/4 cups of water in the saucepan, set it aside to let cool.

5. In the blender, cream the softened cream cheese, sugar, whipping cream and lemon juice until smooth.

6. Then, add in frozen berries, gelatin mixture, and vanilla extract and blend. 

7. Pour the mixture on to the prepared crust. Refrigerate overnight. 

Cream Cheese whipped cream:

1. Whipped the whipping cream to soft peak. Set it aside. 

2. Cream the cream cheese with sugar until smooth. Add in vanilla extract.

3. Fold in the whipped cream into the cream cheese mixture.

Decorate:

1. Run the knife around the springform pan. Release the lock and take out the cake 

2. Put the cream cheese whipped cream topping on top of the cake.

3. Spread the blueberries sauce on top to decorate.

4. Bon appetit!!