• Preheat oven to 325 Degrees F. Place cupcake liners in approximately 20 standard cupcake tins. Set aside.

For the Crust:

• Mix all ingredients in a medium mixing bowl until well incorporated. Evenly distribute crumbs in bottoms of all of the liners. Press down on crumbs with fingers to flatten. Set aside.

For the Cheesecake:

• Preheat oven to 325 Degrees F. Line cupcake tins with liners. (Will make approximately 27 cupcakes.) Set aside.
• Process or mix graham cracker crumbs and sugar to combine. Add melted butter and mix together well. 
• Fill each cupcake liner with about 1 tablespoon of the mixture and press down with your fingers.
• Place in a preheated oven and baked for 5 minutes. Remove and let cool while you make your cheesecake batter. 
• In a small bowl whisk together flour and sugar. Set aside.
• In a large mixing bowl mix softened cream cheese on low speed. Add sugar/flour mixture and mix to combine until smooth.
• Mix eggs into the cream cheese mixture one at a time. Scrape down the sides of the bowl between each addition. 
• Add sour cream, heavy cream, lemon zest and vanilla extract. Mix to combine. 
• Tap your bowl lightly on the counter to release any air bubbles.
• Fill each of your cupcake liners evenly with mixture. You want to fill to just about the top of the liner. 
• Place in pre-heated oven and bake for 18-20 minutes. Check after 18 minutes to see if they are beginning to crack at all.
• Remove from oven and let cool for about 1 hour. 
• Place in the refrigerator and chill for 2 hours -overnight.
• Top with blueberry sauce and serve.

For the Blueberry Sauce

• Blueberry Sauce