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.