Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9×9-inch pan to form a crust. Bake for 8-10 minutes until golden brown, then allow it to cool completely.

In a large bowl, beat the softened cream cheese and 1 cup powdered sugar together until smooth and creamy.

Add the vanilla extract, lemon zest, and 2 tbsp lemon juice to the cream cheese mixture, mixing until fully combined.

In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until smooth.

Spread the cheesecake mixture evenly over the cooled graham cracker crust.

In a small saucepan, combine the blueberries, 1/4 cup sugar, and 1 tbsp lemon juice and heat over medium heat, stirring occasionally.

If a thicker topping is desired, mix cornstarch with a little water and stir into the blueberry mixture. Cook until thickened, then allow to cool to room temperature.

Once cooled, spoon the blueberry topping over the cheesecake layer.

Refrigerate the dessert for at least 4 hours or overnight before serving.