Combine graham cracker crumbs with melted butter and sugar in a medium bowl.

Press this mixture firmly into the bottom of a 9×13-inch baking dish.

Optionally, bake at 350°F (175°C) for 8-10 minutes, then allow to cool completely.

Beat softened cream cheese until silky-smooth.

Gradually incorporate granulated sugar and sour cream until fully combined.

Add eggs one by one, beating well after each addition.

Stir in lemon juice, lemon zest, and vanilla extract until well mixed.

Combine fresh blueberries and sugar in a medium saucepan and let sit for 10-15 minutes.

In a small bowl, whisk together cornstarch and water.

Add cornstarch mixture and lemon juice to blueberries and cook over medium heat, stirring until thickened (about 5-7 minutes).

Allow to cool completely.

Spread half of the lemon cheesecake filling over the crust.

Spoon half of the blueberry filling over the cheesecake layer.

Spread remaining cheesecake filling and top with remaining blueberry filling.

Cover with plastic wrap and refrigerate for at least 4 hours (preferably overnight).

Chill mixing bowl and whisk for 15-20 minutes.

Pour heavy cream into the chilled bowl and beat on medium speed until soft peaks form.

Gradually add powdered sugar and vanilla extract, beating until stiff peaks form.

Spread whipped cream topping evenly over the chilled cheesecake lasagna.

Garnish with fresh blueberries, lemon slices, and optional graham cracker crumbs.

Cut into squares and serve chilled.