In a medium bowl, combine graham cracker crumbs with melted butter, mixing until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.

Using a stand mixer or a large bowl, whip the heavy cream until stiff peaks form. In another bowl, beat together softened cream cheese, powdered sugar, lemon juice, and zest until smooth. Carefully fold in the whipped cream.

Pour half of the lemon cream mixture over the prepared crust, smoothing it out with a spatula. Scatter a layer of fresh blueberries on top, then spread the remaining lemon cream over the blueberries. Decorate the top with more blueberries.

Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Once chilled, carefully release the sides of the springform pan. Slice the cake into wedges and serve each slice cold, garnished with a sprinkle of lemon zest and fresh berries.