Step 1 — Make the Crust: Combine your graham cracker crumbs and melted butter in a large bowl and stir until the crumbs are evenly moistened. Set aside about ¼ cup of the crumb mixture for the topping. Press the rest firmly into the bottom of a 9x13 baking pan — use the bottom of a flat glass or measuring cup to get it nice and even. Set aside while you make the filling.
(Press the crust down very firmly using the flat bottom of a glass or measuring cup — really pack it in. The crust should feel compact and hold together when you press a small amount between your fingers. If it crumbles apart, drizzle in a little extra melted butter (a tablespoon at a time) and mix again before pressing.)
Step 2 — Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together with an electric hand mixer on medium speed until smooth and fluffy, about 2 minutes. Add the lemon juice and milk and mix until combined. Add both pudding mixes (dry, straight from the box) and beat on medium-high until the mixture is thick, about 2 more minutes. It should be noticeably thicker than when you started — that's the pudding doing its thing.
Step 3 — Assemble the Layers: Drop large spoonfuls of the cheesecake filling over the crust and spread it out into an even layer using a spatula. Take your time here — the filling is thick, so go slowly and work from the center outward to avoid pulling up the crust.
Step 4 — Add the Blueberry Layer: Spoon the blueberry pie filling over the cheesecake layer and spread it gently and evenly to the edges.
Step 5 — Top with Whipped Cream: Spread the whipped topping over the blueberry layer in an even layer all the way to the edges.
Step 6 — Add the Crumb Topping & Chill: Sprinkle the reserved graham cracker crumbs evenly over the top. Cover the pan tightly with plastic wrap and refrigerate for at least 3–4 hours before serving. Overnight is even better! The longer it chills, the cleaner the slices will be.
