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Start by melting the butter and then combine it with the crushed vanilla wafers to form the crust.
In a saucepan, mix the frozen blueberries, granulated sugar, and lemon juice over low heat, stirring until well combined.
Once the blueberry mixture is warmed through, take it off the heat and allow it to cool slightly.
In a mixing bowl, blend the cream cheese with the cooled blueberry mixture, using a spatula to scrape down the sides as needed.
Continue mixing until the mixture is smooth and free of lumps.
Pour the blueberry cream cheese mixture over the crust and spread it out evenly.
Refrigerate the cheesecake until it is fully set.