Combine cookie crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of an 8x8-inch baking dish. Chill in the refrigerator while preparing the filling.

In a medium saucepan, mix blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and let cool completely.

In a mixing bowl, beat softened cream cheese with powdered sugar, lemon juice, and lemon zest until smooth and creamy.

Gently fold in the whipped topping until fully incorporated and light.

Spread the lemon cheesecake filling evenly over the chilled crust.

Spoon the cooled blueberry topping over the lemon filling layer.

Add a final layer of whipped topping over the blueberry layer, spreading evenly.

Cover and refrigerate for at least 4 hours or overnight to allow the dessert to set properly.

Before serving, garnish with fresh blueberries or lemon zest if desired. Slice and serve chilled.