In a saucepan over medium heat, combine blueberries, granulated sugar, vanilla extract, and lemon juice. Whisk together cornstarch with water, add to the saucepan, and stir until combined. Heat until mixture simmers, about 3-5 minutes.

After cooking, gently mash some blueberries with a spoon and let the topping cool while preparing the crust.

Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and sugar, then add melted butter and mix until it resembles wet sand.

Line a muffin tin with liners and scoop 1½ tablespoons of the crust mixture into each. Press down firmly and bake for 8 minutes until golden. Let cool.

In a large bowl, beat cream cheese and sugar until smooth, about 2-3 minutes. Add vanilla, lemon juice, lemon zest and mix well. Incorporate eggs one at a time, folding in sour cream last.

Spoon cheesecake filling into each crust, and add 1½ teaspoons of blueberry topping. Swirl gently with a toothpick.

Bake for 18-20 minutes until centers are slightly jiggly but set. Let cool in the tin for 30 minutes.

Transfer to the refrigerator and chill for at least 3 hours before serving.