For the cookie crust:

1. Preheat the oven to 350°F /180°C.
2. Spray or butter an 8-inch square pan. If you want to line the pan, use a piece of parchment paper covering the bottom and two sides. You will have two sides without paper. It makes it easier to remove the cheesecake when it's cold; you lift the paper and take out the block of cheesecake.
3. Grind cookies in the food processor, add the melted butter, and mix until the mixture looks like wet sand. Or mix already crushed cookies in a bowl with the melted butter and mix with a spoon.
4. Dump this mixture into the prepared baking pan and press firmly onto the bottom.
5. Bake for 10 minutes. Let cool on a wire rack while making the filling.
6. Lower the oven to 325°F/170°C.

For the blueberry cream cheese filling:

1. Mix the softened cream cheese in a large bowl until very smooth. You can use a handheld mixer or wire whisk. Mixing the cheese by hand should not be a problem if the cheese is at room temperature. If using an electric mixer, use it only for this part and at the lowest temperature. We don't want to incorporate air into the batter. 
2. Gradually add sugar and beat until sugar is very well incorporated.
3. Add eggs all together, mixing until incorporated and scraping down the sides of the bowl. Don't be tempted to beat. 
4. Add vanilla, lemon zest and sour cream stirring to incorporate.
5. Add the blueberries to the cream cheese mixture and stir with a spatula. Don't crush the berries. 
6. Pour the batter into the prepared pan.
7. Bake the cheesecake for 30-35 minutes, until the center jiggles slightly and the sides are a little puffed. The time can vary depending on your oven. 
8. Remove from the oven and carefully run a smooth-bladed knife around the sides of the pan to loosen up any batter that might've stuck. If it's too tender, let it cool more before doing this. It will help with not developing cracks as it shrinks. 
9. Cool completely to room temperature in the pan on a wire rack, cover in plastic wrap (still in the pan), and refrigerate for at least 8 hours. I chill it for 1 or 2 days for the creamiest consistency before removing from the pan and eating it.