1. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.

2. Press the mixture firmly into the bottom of a 9×9-inch baking dish to form an even layer. Set aside.

3. In a large bowl, whip the heavy cream until soft peaks form. Set aside.

4. In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, mixing until well combined.

5. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

6. Pour the creamy layer over the prepared crust and spread it evenly. Smooth the top with a spatula.

7. Cover the dish with plastic wrap and refrigerate for at least 4 hours or until set.

8. In a small bowl, combine the fresh blueberries, granulated sugar, and lemon juice. Gently toss to coat the blueberries.

9. Allow the mixture to sit for about 15 minutes to release juices.

10. Once the creamy layer is set, remove the dessert from the refrigerator and top with the blueberry mixture.

11. Cut into squares and serve chilled.