Crust- Combine graham crackers, sugar, cinnamon and mix well. Add the melted butter and combine. Press into a 9-inch spring-form pan. Bake in a 375 degree F preheated oven for 6 minutes or if not baking set in the refrigerator for 30 minutes.

Filling- In a small sauce pan combine the sugar and corn starch, gradually whisk in the water until smooth. Add the berries, lemon juice, and zest. Over medium heat and cook blueberries just until they start to thicken about 5 to 6 minutes. Some of the berries will break down, but some will stay whole. Remove from heat and cool completely. Add the cream cheese to a large bowl and beat with an electric mixture until creamy add the sweetened condense milk and beat until combined. In another bowl add a cup of whipping cream and beat until there stiff peak add the vanilla and beat until combined. Fold the whipped cream into the cream cheese mixture until combined. Add the cooled blueberries to the cream cheese mixture and fold in. You will fold the mixture until the blueberries are just about folded in, leaving some of the cream cheese so it is not completely mixed in. Pour into the graham cracker crust.Cover with aluminum foil and place in the freezer for at least 8 hours or overnight.

Blueberry topping- Toss blueberries with sugar, place the berries on a baking pan (such as a jelly roll pan). Place the berries in a preheated 400 degree F oven for about 8 to 10 minutes or just as the berries start to release their juices. Cool completely.

Serving- Remove the cheesecake from the freezer and let set for about 5 to 15 minutes before cutting. Top with roasted berries and sweetened whipped cream.