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Line an 8x8-inch baking dish with parchment paper for easy removal.
Mix the graham cracker crumbs, ¼ cup of sugar, and melted butter in a bowl until well combined. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
Chill the crust in the fridge for about an hour.
In a large bowl, beat the cream cheese and ½ cup of sugar together until smooth and creamy. Add the vanilla and continue beating until combined.
Pour in the heavy whipping cream and beat on medium speed until the mixture is thick and fluffy.
In a small saucepan, combine the blueberries, ¼ cup of sugar, and lemon juice.
Cook the blueberry mixture over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens to about 1 cup, which should take 15-20 minutes. Let it cool in the fridge.
Spread the cheesecake filling evenly over the chilled crust. Spoon the blueberry mixture on top of the cheesecake layer and swirl it in with a knife or spatula.
Refrigerate the bars for at least 6 hours or until fully set. For best results, let them chill overnight.
Remove the bars from the baking dish by lifting them out with the parchment paper and cut into squares.
Serve chilled and enjoy!