1. Line 9×13 inch pan with parchment paper, leaving overhang for easy removal

2. Mix graham cracker crumbs, melted butter, 1/4 cup sugar, and salt until evenly combined

3. Press mixture firmly into prepared pan using flat-bottomed measuring cup

4. Refrigerate crust while preparing filling

5. Sprinkle gelatin over 1/4 cup warm water in small bowl, let bloom 5 minutes until dissolved

6. Beat room temperature cream cheese until completely smooth and lump-free

7. Add powdered sugar, vanilla, and lemon juice to cream cheese, beat until combined

8. Mix dissolved gelatin into cream cheese mixture until well incorporated

9. In separate bowl, whip heavy cream to soft peaks (don’t overwhip)

10. Gently fold whipped cream into cream cheese mixture until just combined

11. Spread filling evenly over prepared crust using offset spatula

12. Refrigerate 3 hours until filling is set and firm to touch

13. For topping: combine 2 cups blueberries, 1/4 cup sugar, and cornstarch in saucepan

14. Cook over medium heat 5-8 minutes until berries burst and mixture thickens

15. Stir in remaining 1 cup fresh blueberries and cool completely

16. Spread cooled blueberry topping over set cheesecake layer

17. Refrigerate additional 1 hour until topping is set

18. Using parchment overhang, lift bars from pan and cut into squares with sharp knife

19. Garnish with fresh mint leaves and serve chilled