No-Churn Blueberry-Cheesecake Ice Cream

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For the cheesecake bites: 

2/3 cup graham cracker crumbs (from 4 sheets)

2 tablespoons unsalted butter, melted

3 tablespoons sugar

2 ounces cream cheese, at room temperature

2 tablespoons heavy cream

1 teaspoon fresh lemon juice

1/2 teaspoon pure vanilla extract

For the blueberry sauce:

3 cups fresh blueberries (about 1 1/2 pints)

1/2 cup sugar

1 tablespoon cornstarch

1 tablespoon fresh lemon juice

For the ice cream:

2 cups heavy cream

6 ounces cream cheese, at room temperature

2/3 cup sour cream

2/3 cup sugar

1 teaspoon pure vanilla extract

1/2 teaspoon finely grated lemon zest

Pinch of salt