Line an 8-inch baking tin with plastic wrap (or foil or parchment paper), leaving an overhang on the sides for easy removal.

Place the graham crackers into a bowl or a sturdy bag and crush them with a rolling pin until fine crumbs are formed. In a separate bowl, mix the melted butter with the graham cracker crumbs. Spoon the mixture into the prepared baking tray. Flatten and squash the crumbs down firmly to form an even base (you can use the bottom of a glass or another same-size tray). Place the crust in the refrigerator to chill while you prepare the cream cheese layer.

In a large bowl, place the heavy cream and whisk until it just holds its shape and soft peaks form. Add in the cream cheese, confectioners' sugar, vanilla extract, lemon juice, and lemon zest. Whisk again until all ingredients are well combined and smooth.

Spoon the cream cheese mixture evenly on top of the chilled biscuit base and level it out with the back of a spoon or a spatula. Place the cheesecake back in the refrigerator to set while you make the blueberry topping.

Place the blueberries and granulated sugar into a small saucepan. Heat on medium heat, stirring occasionally, until the sugar melts and the blueberries start to release their juices. This should take about 5 minutes. Remove from heat and allow to cool completely to room temperature.

Once the cheesecake is firm, take it out of the refrigerator and carefully remove it from the tin using the plastic wrap overhang. Peel off the lining, then carefully cut the cheesecake into 12 slices.

Top each slice with a spoonful of the cooled blueberry mixture just before serving. Enjoy!