Mix graham cracker crumbs, melted butter, and 1/4 cup sugar until resembling wet sand. Press firmly into bottom of 9-inch springform pan. Refrigerate while preparing filling.

In large bowl, beat softened cream cheese until completely smooth, about 2-3 minutes. Scrape down sides of bowl.

Add powdered sugar, vanilla extract, lemon zest, and 3 tablespoons lemon juice. Mix until well combined and smooth.

In separate chilled bowl, whip cold heavy cream until stiff peaks form, about 3-4 minutes.

Gently fold whipped cream into cream cheese mixture in three additions, being careful not to deflate. Mix until smooth and airy.

For blueberry topping: Combine 2 cups blueberries, 1/3 cup sugar, cornstarch, water, and 1 tablespoon lemon juice in saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly, about 5-7 minutes. Cool completely.

Spread half the filling over chilled crust. Dollop half the cooled blueberry compote over filling. Add remaining filling and smooth top. Refrigerate at least 6 hours or overnight.

Before serving, top with remaining fresh blueberries and any extra compote. Slice with warm knife for clean cuts.