In a bowl, mix graham cracker crumbs with melted butter and press into the bottom of a springform pan.
In another bowl, beat cream cheese and sugar until smooth.
Add heavy cream, vanilla extract, and lemon juice to the cream cheese mixture.
Gently fold in fresh blueberries.
Pour the blueberry mixture over the crust in the pan.
Smooth the top with a spatula.
Cover with plastic wrap and refrigerate for at least 4 hours or until set.
Once set, remove from the springform pan carefully.
Drizzle with blueberry sauce if desired.
Garnish with additional fresh blueberries before serving.