Preheat oven according to crescent roll package directions. Unroll the dough onto an ungreased baking sheet. Pinch the edges into a "crust" edge if desired. Sprinkle the dough sheet with two tablespoons of the sugar. Bake according to package directions. Transfer to a cooling rack and let cool completely.
In a medium bowl on high speed, cream together the cream cheese and 1/2 cup of the sugar until smooth and the sugar is no longer grainy. Add a handful (about 1/4 cup) of the fresh blueberries. Mash and beat until they burst and the mixture turns a light shade of blue-purple.
In a separate bowl, beat the heavy whipping cream with the remaining sugar until soft peaks form. Fold the whipped cream into the cream cheese mixture. Add half of the lemon zest and fold until just combined.
Spread the fluffy cheesecake mixture onto the prepared crust.
Top with the remaining blueberries and lemon zest.