Preheat the refrigerator to chill the crust; no baking needed.

In a bowl, combine graham cracker crumbs, sugar, melted butter, and lemon zest until crumbs are evenly coated.

Press the crumb mixture firmly into the bottom of a 9‑x‑13 inch pan and refrigerate for 10 minutes.

While the crust sets, whisk cream cheese, powdered sugar, Greek yogurt, lemon juice, vanilla, and lemon zest until smooth.

Spread the filling over the chilled crust, smoothing the top with a spatula.

In a small saucepan, combine blueberries, sugar, cornstarch, and lemon juice; cook over medium heat, stirring until thickened and berries burst.

Let the topping cool slightly, then spoon it over the cheesecake layer.

Refrigerate the assembled bars for at least 3 hours, or overnight, until firm.

Cut into squares or bars and serve chilled.