Preheat oven to 350 degrees F. Place first 5 ingredients in a food processor and process until graham crackers are finely ground.
Add butter and vanilla and process until moist crumbs form. Turn out mixture into a 9-inch-diameter springform pan and press crumbs evenly onto bottom and 1 ½ -inch up the sides.
Bake crust until a rich golden brown, about 10-12 minutes. Remove from oven and cool.
Place the water in a small saucepan and sprinkle the gelatin over it; let stand 10 minutes. Stir over very low heat just until gelatin dissolves; set aside.
Blend cream cheese, cream, sugar, and lemon juice in food processor until smooth. Add the berries and puree until smooth (blueberry bits will remain). With the machine running, add the warm gelatin mixture through the feed tube and blend well. Pour filling into crust.
Cover and chill overnight (can be made 2 days ahead, chilled). Run knife around pan sides to loosen cake. Release pan sides and transfer to a platter.
Place berries in a bowl.
Heat preserves and lemon zest in a small saucepan over low heat until just melted.
Pour preserves over the berries and toss gently to coat. Mound coated berries on top of filling, leaving a 1-inch plain border.
Chill cake at least 1 hour and up to 1 day.