Preheat the oven to 325°F. Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared baking pan to form a crust.

In a large mixing bowl, beat the softened cream cheese with ½ cup of sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest until fully incorporated.

Gently fold in the fresh blueberries, being careful not to crush them. Pour the cheesecake mixture over the prepared crust and spread it evenly.

Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to set.

Cut into bars and serve chilled.