1. In a medium bowl, mix graham cracker crumbs with melted butter until evenly coated. Press into the bottom of a 9×9-inch pan and chill.

2. In a large bowl, beat softened cream cheese with sugar until smooth. Add lemon zest and lemon juice, mixing until fully combined.

3. In a separate chilled bowl, whip heavy cream until soft peaks form.

4. Gently fold whipped cream into the lemon cream cheese mixture until light and fluffy.

5. Spread half the filling over the crust. Add a layer of blueberries.

6. Spread the remaining filling on top and smooth the surface.

7. Garnish with extra blueberries and lemon zest.

8. Cover and chill for at least 4 hours, or overnight, before slicing and serving.