In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 30 minutes to set.

In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Add the lemon juice and lemon zest to the cream cheese mixture, folding gently until incorporated.

Pour the lemon cream mixture over the chilled crust in the springform pan, spreading it evenly.

Top the cream layer with fresh blueberries, pressing them gently into the mixture.

Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Before serving, run a knife around the edge of the pan and carefully remove the sides of the springform. Slice and serve chilled.