Put Graham Crackers (200 gram) into a big bowl. Add in Butter (6 1/4 tablespoon) and stir them together.
Put the mixture into a greased and lined 22-centimeter springform tin. With the bottom of a glass, press it down until it is even. Place it in the fridge to chill while working on the other ingredients.
Put Cream Cheese (375 gram), Caster Sugar (3/4 cup), Whipping Cream (3/4 cup), Lemon (1 tablespoon), Lemon Juice (2 tablespoon) and Vanilla Extract (1 teaspoon) into a food processor. Process that together until it is smooth.
Add in Egg (3), one at a time. Mix it up between each addition.
Pour the mixture on the chilled base and pur the Fresh Blueberries (1 1/2 cup) over the top. Gently stir them around with a spoon and make sure they are all covered.
Put the pan into the oven for one hour. The oven should be preheated to 170 degrees C (340 degrees F). When done baking, open the oven door and leave the cheesecake in to cool completely.
Put the cake into the fridge for about six to eight hours to chill. Once it is chilled, decorate it with bluberries and Powdered Confectioners Sugar (2 tablespoon) and serve.