Crush graham crackers in a food processor until fine crumbs form. Mix with melted butter in a medium bowl until it resembles wet sand. Press firmly into the bottom of a springform pan and refrigerate for at least 30 minutes.

Beat cream cheese until creamy. Gradually add powdered sugar, mixing until smooth. Whip heavy cream until stiff peaks form and fold into the cream cheese mixture with lemon juice and zest.

Gently fold in blueberries into the filling without breaking them. Pour the filling over the chilled crust in the springform pan.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Run a knife around the edge of the pan to loosen the cake. Release the sides, slice, and serve chilled. Optionally garnish with whipped cream or mint.