Combine the crushed graham crackers and melted butter until the mixture resembles wet sand.
Press the cracker mixture firmly into the bottom of a 9-inch springform pan and refrigerate for 30 minutes.
Beat the softened cream cheese and sugar in a large bowl until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Spread the filling evenly over the chilled crust using a flat spatula.
Simmer the blueberries and lemon juice in a small saucepan until slightly thickened, then let cool.
Pour the blueberry topping over the cheesecake and refrigerate for at least 6 hours to set.