12 graham cracker sheets
1/4 cup sugar
1/2 cup (1 stick unsalted butter, melted
2 packages (8 oz. each) cream cheese, room temperature
1 cup confectioners' sugar
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups fresh blueberries
1/2 cup sugar
1 tablespoon butter
2 teaspoons cornstarch
1 teaspoon vanilla
Make the crust: using a food processor, blend graham cracker sheets until they turn into crumbs. Add sugar and melted butter, and pulse until well combined. Press into the bottom of an 8-by-8-inch pan.
Make filling: using a mixer with the whisk attachment, combine cream cheese and confectioners' sugar until smooth. Add heavy whipping cream, vanilla extract, and almond extract. Mix on high for 2-3 minutes until thickened. Pour filling over crust. Cover and refrigerate at least 2 hours.
Make sauce: Combine all ingredients in a medium saucepan. Cook over medium-high and simmer for about 5 minutes. The blueberries will break down and become thick. Let cool and refrigerate until you're ready to serve the cheesecake.
To serve: Cut cheesecake into squares and gently remove from the pan. Arrange on a platter and spoon blueberry filling over top of each square.