Combine graham cracker crumbs, melted butter, and 0.25 cup sugar in a bowl. Press the mixture firmly into the base of a 9-inch springform pan. Chill in the refrigerator.

In a small saucepan over medium heat, combine blueberries, 2 tablespoons sugar, and cornstarch. Simmer for 5 to 7 minutes until the fruit breaks down and the sauce thickens. Remove from heat and cool to 20 degrees Celsius.

Using a stand mixer fitted with a paddle attachment, cream the softened cream cheese and powdered sugar until homogenous and aerated.

Incorporate lemon zest, lemon juice, and vanilla extract into the cream cheese mixture at low speed.

In a separate chilled bowl, whip the heavy cream to stiff peaks.

Gently fold the whipped cream into the lemon cream cheese base in three stages to maintain volume.

Spread half of the cheesecake filling over the prepared crust. Deposit spoonfuls of the blueberry reduction onto the surface and swirl with a skewer.

Top with the remaining cheesecake filling and blueberry sauce, repeating the swirling technique for the final layer.

Refrigerate the assembly for a minimum of 4 hours to allow the proteins and fats to stabilize before service.