Prepare the Crust:
In a mixing bowl, combine crushed graham crackers and melted butter until the texture resembles wet sand. Press firmly into the bottom of a springform pan. Refrigerate for 30 minutes to set.

Make the Cheesecake Filling:
Beat softened cream cheese and powdered sugar until smooth and fluffy. Gently fold in whipped cream and vanilla extract until fully incorporated.

Add the Blueberry Swirl:
Stir in blueberry jam or preserve, gently swirling it through the mixture. Avoid overmixing to maintain visible swirls.

Assemble the Cheesecake:
Spread half of the filling over the chilled crust. Add a layer of fresh blueberries. Top with the remaining cheesecake filling and smooth the surface evenly.

Add the Blueberry Sauce:
Drizzle blueberry sauce over the top. Use a knife to create a marbled design for a beautiful finish.

Chill & Serve:
Refrigerate for at least 4 hours, or until fully set. Remove from the springform pan, garnish with extra blueberries and mint leaves, and serve chilled.