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Crush graham crackers in a food processor or blender until you have a fine crumb.
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Pour melted butter into processor and pulse until incorporated with graham cracker crumbs.
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Press crumb mixture into the bottom and up the sides of a springform pan, making sure it’s firmly packed.
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Refrigerate crust while you prepare the rest of the cheesecake. This will chill the butter and help firm up the crust.
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Combine cream cheese, cream, powdered sugar and vanilla in a bowl.
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Beat with a mixer until completely creamy and mixture is stiff.
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Pour cream cheese mixture into crust and spread until even.
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Refrigerate at least two hours.
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Top with blueberry pie filling.
