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Pulse cookies in a food processor until finely ground. Add ¼ cup granulated sugar, ¼ teaspoon salt, and butter; pulse until all crumbs are moist (you should have about 3 ½ cups). Press mixture into the bottom of a 9-by-13-inch baking pan; refrigerate while making filling.
Blend ricotta, cream cheese, confectioners’ sugar, zest, and 3 tablespoons lemon juice in clean food processor until very smooth. Transfer to a large bowl. Beat cream on medium-high speed to stiff peaks, then fold into ricotta mixture
Dollop 2 ½ cups cream mixture over crust; spread evenly to cover with an offset spatula. Top with 2 cups berries. Dollop with remaining cream mixture; spread to cover berries. Wrap in plastic and refrigerate at least 8 hours.
In a small saucepan over medium-high heat, combine 1 ½ cups blueberries with 2 tablespoons water and remaining 3 tablespoons granulated sugar, 1 tablespoon lemon juice, and ¼ teaspoon salt. Cook, stirring, until blueberries begin to burst, 2 to 3 minutes. Whisk together cornstarch and 2 tablespoons water; stir into blueberry mixture. Bring to a boil, then cook 1 minute more. Remove from heat. Stir in 1 more cup berries; let cool completely. Spoon berry mixture over chilled cake. Garnish with remaining ½ cup berries and mint leaves. (Leftovers can be refrigerated, wrapped in plastic, up to 2 days.)