Start by preparing the crust. In a large mixing bowl, place graham cracker crumbs, sugar, and cinnamon and mix. Add melted butter and combine.
Place the crumb mixture into a 9-inch square pan, even out and press well using the back of a spoon or the bottom of a glass. Chill for 10-20 minutes in fridge.
In the meantime, place cream cheese and powdered sugar in the bowl of an electric mixer fixed with the paddle attachment and beat for 1-2 minutes on medium-high speed until combined. Add heavy cream, lemon juice, and zest and beat for another 3-4 minutes until stiff peaks form.
Spoon the cream cheese mixture onto the crust layer and smooth the mixture using a spatula. Chill for another 20 minutes in fridge until blueberry topping is being prepared.
Place blueberries, brown sugar, and lemon juice in a small saucepan over medium heat and stir to combine. Cook until blueberries soften and syrup comes out. Remove from heat and allow to cool completely.
Remove cheesecake from fridge and top with blueberry topping and lemon zest. Chill until ready to serve, at least 30 minutes up to overnight (the longer this is chilled, the better). Store in refrigerator for up to 3 days. Use a slotted spatula to loosen cheesecake from pan and cut into 9 equal squares.