Preheat oven to 350 degrees F.

Mix the graham cracker crumbs, brown sugar, and melted butter together in a medium bowl until all crumbs are moistened. Press mixture into the bottom of a 8-inch pie pan.

Bake the crust for 10 minutes, or until lightly browned. Let cool at room temperature.

With an electric mixer and a medium bowl, whisk cream cheese until smooth. Add in sugar and lemon juice and mix until combined.

In a medium bowl, whisk heavy cream until stiff peaks. Fold into cream cheese mixture until combined and then spoon into graham cracker crust.

In a medium saucepan over medium heat, cook, stirring occasionally, the sugar, cornstarch, lemon juice, and salt.

When the sugar is melted, add blueberries to mixture. Blueberries will slowly release their juices. Stir occasionally until boiling. Reduce heat and simmer, stirring constantly, until topping has thickened. Spoon on top of cheesecake layer.

Cool assembled cheesecake in the refrigerator for 24 hours before serving. Leftovers can be refrigerated for up to 3 days.