Place 1 cup blueberries into a small saucepan (with nothing else) heat it over medium heat and cook blueberries for 3-4 minutes.

Take the blueberries off the stove and put them in a strainer (a metal strainer that has a fine mesh)

Prepare the graham cracker crust next.

With a pastry cutter or fork, mix the graham cracker crumbs with butter and press into a springform pan.

Place the springform pan with graham cracker crust into the fridge.

Press the blueberries with the back of a spoon or use a berry press strainer.

Allow pressed berries to cool, place them in the fridge or over ice water in another bowl to quick chill them.

In a large mixer bowl, beat the cream cheese, until it's smooth and creamy

Add in the sugar and mix it well so the sugar is fully incorporated

Next add in the heavy cream and vanilla

on low mix in the pressed blueberries (that have been chilled)

Spread the mixture into the chilled crust.

Place the filled pan into the fridge to chill completely. At least 6 hours or overnight,

Top with extra blueberries and basil or mint.