Combine blueberries, granulated sugar, and lemon juice in a saucepan over medium heat. Cook for 5-7 minutes until blueberries are soft. Mix cornstarch with water, stir into blueberry mixture, and cook until thickened.

Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter until resembles wet sand. Press into lined muffin pan. Bake for 5 minutes and cool.

Beat cream cheese and sugar until smooth. Add lemon juice, zest, and vanilla, mixing well. Incorporate eggs one at a time on low speed carefully.

Fill each crust with cheesecake mixture, leaving space at the top. Spoon blueberry sauce on top and swirl gently with a toothpick.

Bake for 17-20 minutes until cheesecakes jiggle slightly in the center. Avoid overbaking for a creamy texture.

Allow to cool at room temperature for 1 hour. Transfer to refrigerator and chill for at least 3-4 hours.