Combine the crushed Oreo cookies with the melted butter until evenly coated.

Press the mixture firmly into the bottom and up the sides of an 8-inch springform pan. Refrigerate for 20 minutes.

Beat the cream cheese, sugar, vanilla extract, and lemon juice until smooth and creamy.

In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.

Lightly mash half of the blueberries and stir them together with the blueberry jam. Fold them into the cheesecake mixture along with the remaining whole blueberries.

Spoon the filling into the chilled Oreo crust and smooth the top.

Refrigerate for at least 6 hours, preferably overnight, until fully set.

In a small saucepan, warm the blueberry jam with the water and lemon juice until smooth. Let it cool slightly.

Arrange the fresh blueberries over the cheesecake, then brush or drizzle them with the blueberry glaze.

Dust lightly with powdered sugar and garnish with fresh mint before serving.

For clean slices, dip a sharp knife in hot water and wipe it dry between each cut.