In a food processor, puree the blueberries until the large chunks are gone and the blueberries are mostly liquified.

In the bowl of a stand mixer, beat the cream cheese on medium until smooth. Lower the speed to low and add the heavy cream. When mixture is combined add the powdered sugar, ¼ at a time. Increase speed to medium and beat until combined. Add the blueberry puree and mix until combined.

In a small bowl, combine the graham cracker crumbs with the vanilla wafer crumbs.

In the bottom of a wine glass or mason jar, place ¼ cup of the crumb mixture. Layer ¾ cup cheesecake mixture on top of that. Layer fresh blueberries on top of that and top with whipped cream.

Repeat with the other 3 glasses. Chill in the refrigerator for at least 1 hour before serving.