Combine crumbled graham crackers with melted butter until evenly coated. Press this mixture firmly into a 9-inch pie dish to form a crisp, buttery crust. Chill in the refrigerator for at least 30 minutes to set

In a large bowl, beat softened cream cheese until smooth and fluffy. Slowly add sweetened condensed milk, continuing to blend until seamless. Then, stir in lemon juice, lemon zest, and a pinch of sugar for bright flavor. Mix until well combined and creamy

In a medium saucepan, whisk together heavy cream, sour cream, cornstarch, and a splash of lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5-7 minutes. Dissolve gelatin in hot water and add to the mixture, stirring well to combine and activate the setting agent

Remove from heat and let cool slightly. Fold in whipped topping to create a light, fluffy texture, then gently mix in fresh blueberries. Pour this luscious filling into the prepared crust, smoothing the top with a spatula. Chill in the refrigerator for at least 4 hours or overnight for optimal well-set texture

Before serving, garnish with additional blueberries, lemon zest, and white chocolate chips if desired. Serve chilled, and enjoy this effortless, cool, tangy, and vibrant dessert that’s sure to wow your guests!