In a bowl, combine the crushed graham crackers with the melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom of an 8- or 9-inch springform pan.

Pop it in the fridge while you make the filling.

In a large bowl, beat the softened cream cheese until smooth and creamy.

Add the powdered sugar and vanilla extract, beating until fully incorporated.

Gently fold in the whipped cream with a rubber spatula.

Spoon half of the cream cheese filling over the chilled crust.

Warm the blueberry jam slightly so it's easier to swirl, then dollop spoonfuls across the filling.

Use a thin knife or skewer to make soft swirls, then spoon the remaining filling on top and repeat with more jam dollops and swirls.

Smooth the top, scatter a cup of fresh blueberries across the surface.

Drizzle the blueberry sauce over the top.

Cover the cheesecake and refrigerate for at least 4 hours or overnight.

Before serving, release from the springform pan, garnish with extra blueberries and mint leaves, slice, and serve.