In a medium saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook for about 5-7 minutes, gently mashing the berries until softened. Add a mixture of cornstarch and water, stirring continuously for another 2-3 minutes until thickened. Remove from heat and let cool completely.

Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs with sugar and melted butter. Line a muffin pan with cupcake liners and press the mixture into the bottom to create a crust. Bake for 5 minutes until lightly golden, then let cool.

In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar, lemon juice, lemon zest, and vanilla. Add the eggs one at a time, mixing just until blended.

Evenly distribute the filling into each liner, filling about three-quarters full. Add a teaspoon of cooled blueberry sauce on top and swirl gently. Bake for 17-20 minutes until set.

Allow the cheesecakes to cool at room temperature for about 30 minutes. Transfer to the refrigerator and chill for at least 3-4 hours.