For the Crust:

• 2 cups graham cracker crumbs

• 1/2 cup melted butter

• 1/4 cup granulated sugar

For the Lemon Layer:

•2 (8 oz) packages cream cheese, softened

•1 cup powdered sugar

•2 lemons, zested and juiced

•1 cup heavy whipping cream

•1 teaspoon vanilla extract

For the Blueberry Layer:

• 2 cups fresh blueberries

• 1/4 cup granulated sugar

• 2 tablespoons water

• 1 tablespoon cornstarch

• 1 (8 oz) package cream cheese, softened

• 1/2 cup powdered sugar

For Topping:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• Fresh blueberries and lemon zest for garnish

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Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press firmly into the bottom and up the sides of a 9-inch springform pan. Refrigerate while preparing the filling.
For the lemon layer: Beat cream cheese until smooth. Add powdered sugar, lemon zest, and lemon juice, mixing until combined. In a separate bowl, whip heavy cream and vanilla until stiff peaks form. Fold whipped cream into the cream cheese mixture. Spread over the crust.
For the blueberry layer: In a saucepan, combine blueberries, sugar, and water. Cook over medium heat until berries start to break down, about 5 minutes. Mix cornstarch with 2 tablespoons water and add to the pan. Cook until thickened. Cool completely.
Beat cream cheese and powdered sugar until smooth. Fold in the cooled blueberry mixture. Spread over the lemon layer.
For the topping: Whip heavy cream with powdered sugar until stiff peaks form. Spread over the blueberry layer.
Garnish with fresh blueberries and lemon zest.
Refrigerate for at least 6 hours or overnight.