Wash the blueberries and dry on paper towels. In the mixing bowl of a stand mixer, blend the cream cheese, sugar, eggs, and vanilla, until smooth and creamy. Place cheesecake mixture in the refrigerator.

In a heavy bottom sauce pan, place the blueberries, water, sugar, and vanilla. Cook over medium high heat, until the blueberries burst. Turn heat to low. Mix a little water with the corn starch - about a Tablespoonful - stir the cornstarch until it dissolves in the water. Pour the cornstarch mixture into the blueberries, turn up the heat, and stir until the mixture becomes clear, thick, and gooey. Remove from heat, and cool for 15 minutes.

Lay the Wonton wrappers out on a piece of Parchment paper. Remove the cheesecake mixture from the refrigerator, and place about a teaspoonful of the cheesecake mixture in the middle of the wonton wrapper. Place a dollop of the thick blueberry mixture on top of the cheesecake. Melt 1/2 a stick of butter in the microwave, and with a pastry brush, brush the melted butter on the edges of the wonton wrapper, and pull the corners up and together in the middle of the wonton, pinching them to seal them. Place the wonton's in the Air Fryer, and spray them lightly with the Spray Cooking oil. Air fry on 400 degrees for 6 minutes. Remove from Air Fryer to a plate, or platter, and sprinkle with powdered sugar. Serve, and Enjoy!