Step 1: For the crust, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a medium bowl until well mixed. Press the mixture evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 30 minutes while you prepare the filling.
Step 2: For the lemon cream layer, in a large bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy. Stir in the 1/4 cup fresh lemon juice and 1 teaspoon lemon zest until fully combined.
Step 3: In a separate chilled bowl, beat the heavy cream with an electric mixer until stiff peaks form.
Step 4: Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Spread this lemon cream mixture evenly over the chilled graham cracker crust.
Step 5: For the blueberry topping, combine blueberries (if frozen, do not thaw), 1/4 cup granulated sugar, cornstarch, and water in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries burst (about 8-10 minutes). Remove from heat and stir in 1 teaspoon fresh lemon juice.
Step 6: Allow the blueberry topping to cool completely to room temperature before spreading it over the lemon cream layer.
Step 7: Once the blueberry topping is cool, carefully spread it evenly over the lemon cream layer in the springform pan. Cover the cake loosely with plastic wrap.
Step 8: Chill the cake in the refrigerator for at least 4 hours, or preferably overnight, to allow all layers to set completely. Once set, carefully remove the sides of the springform pan before slicing and serving.