For the Crust: Preheat Oven at 350°F. Make your Graham cracker cookie crumbs by using a food processor or simply place in a plastic bag and crush using a rolling pin Mix Graham Crackers, melted butter, sugar and vanilla extract in a bowl. Spread in the bottom of a 9" springform pan and up 1 1/2 inch on the side. Bake in oven for 8-10 minutes. Remove from oven and place to the side.
For the Filling: Preheat Oven at 350°F Using an electric mixer blend cream cheese on low speed in a mixing bowl. Use spatula to scrape sides and paddle of mixer. Add in the sugar and corn syrup slowly, and continue to beat until creamy. Add in extracts and lemon juice mix until blended.
Add in eggs one at a time and continue to mix a lowest speed until eggs are incorporated in the batter. Fold in blackberries. Pour the mixture into your crust and use offset spatula to help scoop out the batter. Bake for 1 hour or until center jiggles. Remove from oven and let cool on a wire rack. Place in the refrigerator and allow to set.
For the Topping: Using a food processor, puree your blueberries. In a large sauce pan, heat jelly, blueberry preserves and corn syrup stirring until melted. Mix in blueberry puree. In a smal cup, dissolve corn starch in the cold water, then whisk into the glaze. Bring to a simmer and cook until mixture boils, thickens and turns clear- ~ 2 minutes. Strain the glaze and drizzle over entire cheesecake. As as side note: Sprinkling bits of chopped almonds on top of glaze also adds a nice touch. Cover pan with plastic making sure not to touch the glaze. Refigerate until glaze has set. Serve and enjoy your Blueberry Cheesecake Pie.