Step 1: Prepare Blueberry Sauce by simmering blueberries, sugar, and lemon juice for 5-7 minutes. Thicken with cornstarch mixed in water, then strain and cool.

Step 2: Preheat oven to 325°F. Line muffin pan with cupcake liners.

Step 3: Make crust by combining graham cracker crumbs and sugar with melted butter. Press into cupcake liners and bake for 5 minutes. Let cool.

Step 4: In a bowl, beat cream cheese and granulated sugar until smooth. Add lemon juice, zest, vanilla, and eggs gradually. Mix on low speed.

Step 5: Pour filling into crusts and top with blueberry sauce. Swirl lightly.

Step 6: Bake for 17-20 minutes until edges are set. Cool in oven for 1 hour.

Step 7: Cool at room temperature, then chill for at least 3-4 hours before serving.