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In a small bowl, combine graham cracker crumbs and melted butter. Make sure to get every crumb coated with butter.
Pour the crumbs into a 9-inch pie pan, pressing it into the bottom and up the sides. Set aside.
In a medium saucepan over medium heat, add 2 cups of blueberries, sugar, and brown sugar. Mix until the sugar is dissolved. Blueberries will start to pop as they heat, this is normal.
In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved.
Pour the cornstarch mixture into the blueberries and stir until thickened.
Add the lemon zest. Stir to combine.
Remove from heat and fold in the remaining blueberries.
Pour the blueberry mixture into a separate bowl. Allow it to cool a few minutes before transferring the bowl to the refrigerator to chill as you make the filling. This will make about 2 cups.
In a large bowl, beat the cream cheese until it is light and fluffy.
Add in the confectioner's sugar, lemon juice, lemon zest, and salt. Beat until everything is combined.
Gently fold in the whipped topping. This will make about 3 ½ cups of filling.
Pour the filling mixture into the prepared pie crust.
Top with the cooled blueberry topping.
Chill the cream pie in the refrigerator for about 2 hours, or until set. Serve chilled.