Set the cream cheese out at room temperature while you complete the next few steps.
In a medium saucepan, combine blueberries and ¼ cup sugar. Bring to a simmer, stirring frequently, over medium heat. Cook gently until fruit softens and sauce thickens a bit, about 5 or 6 minutes. Remove from heat, stir in zest, and set aside to cool.
In a medium saucepan, melt butter over low heat. Remove from heat and stir in honey. Pulverize graham crackers using a food processor or a rolling pin, and stir into butter mixture, combining well. Press evenly into 9-inch tart pan (preferably with removable bottom). Pop crust in the freezer while you make the filling.
Work the cream cheese until smooth with a mixer, then blend in the yogurt, remaining ¾ cup sugar, lemon juice, salt, and vanilla. Beat briefly until smooth, then fold in half of the blueberry sauce.
Spread filling evenly in the frozen crust and chill in the fridge until firm—at least 4 hours, but preferably overnight. Chill the remaining blueberry sauce in an airtight container.
Serve tart with remaining blueberry sauce and optional garnishes. Leftovers can be stored in an airtight container in the fridge for up to 2 days.