Prepare the CrustCombine cracker crumbs, sugar and butter. Press into bottom and 1/2" up sides of an 11 to 12 inch springform pan. Bake at 350 degrees for 5 minutes. Cool before adding filling.

Make the Cheesecake

Beat cream cheese with electric mixer at high speed until completely smooth.

Add eggs, one at a time, beating until smooth after each addition.

Continue to beat, gradually adding 1 1/3 cups sugar, then lemon juice and vanilla.

Stir in lemon rind.

Dredge blueberries in the small amount of flour just to coat and then gently stir into lemon cheesecake mixture.

Pour into cooled crust and bake at 350 degrees for 50 minutes. The center should jiggle every so slightly; if your cake has more movement, try 5 more minutes and check again.

Remove from oven and cool on rack for 30 minutes. Refrigerate until topping is cool but not completely chilled.

Place 1 cup of blueberries, vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries start to break down.

Mix cornstarch and water and stir it into the blueberries, the sauce should thicken. Remove from heat and stir in the remaining blueberries. Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.

Once cool, stir. Adjust thickness 1/2 teaspoon of water at a time to make it the perfect consistency to dribble a bit...but not run!

Spoon onto cheesecake so the top is completely covered (extra sauce can be saved and used to dollop on individual pieces as cheesecake is served). Refrigerate 2 hours minimum.

Slice and serve, adding a dollop of whipped cream and a lemon wedge if desired.