Add the blueberries, granulated sugar, lemon juice, cornstarch, and water to a medium saucepan. Cook over medium heat, stirring frequently, until the berries soften and the mixture thickens. Remove from the heat and cool completely
Beat the softened cream cheese in a large bowl until smooth. Add the powdered sugar, lemon juice, lemon zest, and vanilla. Mix until creamy and well combined
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the lemon cheesecake mixture until smooth and fluffy.
Arrange a layer of graham crackers across the bottom of a 9 x 13-inch baking dish, breaking crackers as needed to cover the surface
Spread about one-third of the cheesecake filling over the crackers
Spoon a portion of the cooled blueberry mixture over the cheesecake layer and spread gently.
Repeat the graham cracker, cheesecake, and blueberry layers until the ingredients are used, finishing with a layer of cheesecake filling
Top with fresh blueberries and lemon zest
Cover and refrigerate for at least 6 hours, preferably overnight.
Slice into squares and serve chilled.
