1. Step 1: Prepare the Crepe Batter

2. In a large mixing bowl, whisk together the eggs, milk, water, melted butter, vanilla extract, and granulated sugar until smooth. Gradually sift in the all-purpose flour and salt, whisking continuously to prevent lumps. The batter should be smooth and thin, like heavy cream. Cover and refrigerate for at least 30 minutes (or up to 2 hours).

3. Step 2: Make the Blueberry Sauce

4. In a small saucepan, combine blueberries, granulated sugar, lemon juice, and water. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 5-7 minutes until blueberries break down and release juices. If desired, mix cornstarch with cold water to create a slurry, then stir into the sauce and cook for 1 more minute to thicken. Remove from heat and let cool.

5. Step 3: Whip Up the Cheesecake Filling

6. In a medium bowl, beat the softened cream cheese with an electric mixer until light and fluffy. Add powdered sugar and vanilla extract, and beat until smooth. Gradually pour in heavy cream while beating on medium-high speed until the mixture becomes light, airy, and holds soft peaks (do not overmix). Cover and refrigerate until ready to use.

7. Step 4: Cook the Crepes

8. Heat an 8-inch non-stick crepe pan or shallow frying pan over medium-low heat. Lightly butter the pan. Pour about 1/4 cup of batter into the pan, tilting and swirling to coat the bottom evenly. Cook for 1-2 minutes until edges are dry and bottom is light golden. Flip gently and cook for another 30-60 seconds. Transfer to a plate and stack crepes. Repeat with remaining batter.

9. Step 5: Assemble the Blueberry Cheesecake Crepes

10. Lay a cooked crepe flat on a serving plate. Spread 2-3 tablespoons of chilled cheesecake filling over half of the crepe. Drizzle with blueberry sauce. Fold the crepe in half, then fold again to form a triangle (or roll up like a cigar). Repeat with remaining crepes. Garnish with extra blueberry sauce, powdered sugar, or fresh blueberries. Serve immediately.