In a small saucepan, gently simmer blueberries, water, and sugar for 15-20 minutes or until blueberries have softened and sauce has thickened slightly. Set aside and allow to cool.
Graham Crust:
In a bowl, mix together the graham crumbs along with the melted butter and brown sugar. Spoon 1/8 of the mixture into each of the mason jars, pressing down to firmly pack the mixture into crust.
Lemon Cheesecake:
Use a mixer to beat together cream cheese, sugar and lemon juice.