Preheat the oven to 325F or 160C. (no need for Bain-Marie)

Line cupcake tins or muffin molds with paper liners (size 3 oz - makes 12 pcs). In a small bowl, combine graham cracker crumbs, melted butter, and sugar using spoon or fork. Press 1 Tbsp of mixture into the bottom of each cupcake liner and press firmly to pack (I used ¼ cup measuring cup round bottom). Refrigerate while preparing the cheesecake batter.

Using a hand mixer beat the cream cheese until soft and fluffy. Add the sugar and vanilla and beat until smooth. Add one egg at a time, beating after each addition. Scrape down the sides and beat until creamy and lump free.

Spoon cheesecake batter into each cupcake liner (3/4 of the way full) and bake for 15 to 20 minutes, or until set. Let cool in pan on a wire rack.

To finish the cheesecakes, top each one with 1 Tbsp (or more) of blueberry topping and fresh blueberries. Transfer cheesecake cupcakes to an airtight container and refrigerate for at least 4 hours before serving or better refrigerate overnight as they set up better and are cool throughout.