For the graham cracker crust, mix graham cracker crumbs with granulated sugar and melted butter. Press mixture into a 9x13-inch baking dish.
In a large bowl using a mixer, beat softened cream cheese with cool whip and powdered sugar. Beat until smooth and creamy. Spread cheesecake mixture over the graham cracker crust.
For the blueberry topping, combine blueberries, sugar, cornstarch and lemon juice in a medium saucepan. Bring blueberries to a boil over medium heat, cook until thickened. Let cool slightly.
Pour blueberries over cheesecake mixture. Cover and refrigerate for at least 4 hours or until ready to serve.
