Combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar in a bowl. Press firmly into the bottom of a 9x13 inch baking dish and refrigerate for 20 minutes.

In a small saucepan, combine 1 cup of blueberries, 2 tablespoons sugar, cornstarch, and water. Heat over medium until berries burst and liquid thickens into a syrup. Remove from heat and cool completely.

In a large mixing bowl, beat softened cream cheese and powdered sugar until smooth and aerated. Mix in the lemon juice and lemon zest.

In a separate chilled bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cheese mixture until fully combined.

Spread half of the lemon cream filling over the chilled crust. Drizzle half of the cooled blueberry syrup over the filling and swirl with a knife.

Layer the remaining lemon cream filling on top. Decorate with the remaining blueberry syrup and the reserved cup of fresh blueberries.

Refrigerate for at least 4 hours, or overnight, to allow the structure to set before slicing.