In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator.
In a separate bowl, beat heavy cream until stiff peaks form. Set aside.
In another bowl, beat cream cheese until smooth. Add powdered sugar, lemon zest, and vanilla extract. Mix until well combined.
Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.
Spread half of the cream cheese mixture over the chilled crust. Top with half of the fresh blueberries.
Repeat with another layer of the cream cheese mixture and blueberries.
Warm the blueberry jam in the microwave for 30 seconds. Drizzle over the top of the cake.
Chill the cake in the refrigerator for at least 4 hours before serving.