In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan to form a crust. Refrigerate for 10-15 minutes to set.

In a separate bowl, beat the cream cheese, powdered sugar, lemon zest, and lemon juice until smooth and creamy.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

Spread the lemon cream filling over the chilled graham cracker crust in an even layer.

In a small saucepan, heat the blueberry preserves over low heat until slightly warmed. Drizzle the blueberry preserves over the top of the cream layer.

Scatter fresh blueberries over the cake, then refrigerate for at least 3 hours, or until fully set.

Once chilled, remove from the springform pan and slice to serve.

Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 3 hours 20 minutes