Preheat the oven to 350°F. Spray a 9X9 inch baking dish with nonstick cooking spray; set aside
Make the crust: Combine the vanilla wafer crumbs (2 cups) with the butter (1/2 cup) and stir until evenly combined. Press the butter/crumb mixture into the prepared baking dish. Bake the crust in preheated oven for 10 minutes. Remove the crust to a wire rack, keeping the oven on at 350°F.
Make the filling; Place the cream cheese (16 ounces) and sugar (1/4 cup) in the bowl of a stand-up mixer. Beat until smooth and creamy. Beat in the eggs (2) and vanilla extract (1 teaspoon). When well combined, add marshmallow fluff (1 cup) and beat until combined.
Fold the blueberries (1 cup) into the cheesecake mixture until well incorporated.
Pour over the crust and spread evenly.
Bake for 20 minutes.
Once the 20 minutes are up, without opening the oven door, reduce the heat to 200°F and bake for an additional 30 minutes.
Once finished baking, turn the oven off leaving the cheesecake inside for 10 minutes.
Remove and allow the cheesecake to come to room temperature.
Make the glaze: Once at room temperature, prepare the glaze by adding the powdered sugar (1 cup), milk (2 tablespoons), and lemon juice (1 tablespoon) into a small bowl and mixing until smooth.
Pour the glaze over the cheesecake and spread evenly.
Cover the cheesecake and place it in the refrigerator for at least 3 hours.
Notes
Vanilla wafers crumbs: Pulse vanilla wafers in a food processor to create the fine crumbs.
Follow Instructions Carefully: It is VERY important to follow the baking and cooling instructions to insure no cracks are formed.