Blueberry Lemon Cheesecake Jars

Blueberry Lemon Cheesecake Jars  (makes 6 half pints)
2 cups fresh blueberries
1 Tbsp. lemon juice
2 Tbsp. granulated sugar
1 Tbsp. water
1 Tbsp. cornstarch mixed with 2 Tbsp. cold water
1 cup (approx. 7 full-sized) graham crackers, crushed
2 Tbsp. brown sugar
4 Tbsp. butter, melted
1 - 8 oz. block cream cheese, softened
1/2 cup powdered sugar
1 tsp. vanilla
1/2 cup heavy whipping cream, chilled
       In a small saucepan combine the blueberries, lemon juice, granulated sugar, and 1 Tbsp. water.  Cook over medium heat until simmering.  Add the cornstarch mixed with water and bring to a boil.  Remove from the heat and let cool completely.
       Crush the graham crackers and combine them with the brown sugar and melted butter.  Spoon the mixture into 6 half-pint mason jars.  Gently press the mixture into the bottom of each jar with the back of a spoon.
       With a hand mixer, beat the cream cheese until smooth.  Add the powdered sugar and vanilla and continue to beat it on low until combined. Set aside.  In a separate bowl, add the whipping cream and beat it with the hand mixer until stiff peaks form.  Gently fold the whipped cream into the cream cheese mixture.  Spoon it into the jars on top of the graham cracker crust.
       When the blueberries and syrup are completely cooled, spoon them on top of the cream cheese filling layer.  Place the lids and tighten the rings on the jars and refrigerate until ready to serve.