In a saucepan, add the blueberries, and other topping ingredients. Simmer on low heat for 5-10 minutes until they are thick and syrupy.* Remove from heat and let them cool. Once cooled, refrigerate until ready to use.
Line the bottom of a 9 inch springform pan with parchment paper.
In a large bowl, add the graham cracker crumbs, melted butter and sugar. Mix together. Press the graham crust mixture evenly onto the bottom of the pan and place in the fridge to chill.
In a large bowl, mix the softened cream cheese and cottage cheese until fluffy. Add the cool whip, sugar, and vanilla and mix until smooth. Spread evenly over the graham crust.
Top your cheesecake with the cooled blueberry topping and place back in the fridge. Chill for 3-4 hours before slicing and serving.
