Cook all these ingredients in a saucepan over a low flame, stirring constantly.
I wanted the blueberries to retain their shape, so I cooked for about 10 minutes. If you prefer yours all mushy, cook for 15 minutes.
For the cheesecake
Preheat oven to 170C/335F.
Line a 12 cavity muffin pan with paper liners.
Pulse the graham crackers in a food processor or blender until finely ground. You can also do this by hand. Mix in sugar and stir in melted butter.
Spoon about 1 tablespoon of the graham mix into each cavity of the cheesecake pan. Using your finger tip to press lightly and level the surface. Keep in fridge for 15 minutes.
In a mixing bowl, cream the cream cheese using an electric mixer, with the paddle attachment.
Mix on medium speed until smooth, soft and creamy. Add the sugar, and beat for a further 2 minutes.
Mix in the salt and vanilla. Add the eggs, one at a time, beating for one minute after each addition. Remember to scrape down the sides of the mixer bowl
Pour in sour cream and lemon zest, beat until incorporated.
Pour in heavy cream, beat until incorporated.
Take out the muffin pan from the fridge and spoon the cream cheese mixture over each cupcake cavity, till it reaches almost to the top of the cupcake liner.
Bake in the preheated oven, for about 20 minutes.
Remove the cheesecake pan from the oven. Let it cool on a wire rack.
Carefully remove the cheesecakes and store in an air-tight container and chill in fridge for a few hours or overnight.
When serving, remove the paper liners and drizzle blueberry topping on top of each cheesecake.
Notes
It is important that you beat the cream cheese over fairly low/medium speed from start to finish. Do not beat on high speed as you do not want to incorporate too much air in the mixture.