• Preheat oven to 325 degrees F. Line a 8" X 8" baking pan with foil or parchment paper, with ends extending over the sides for easy removal after baking.
• Mix crumbs, 3 Tablespoons sugar and melted butter. Press mixture into the bottom of the prepared pan. Bake 10 minutes or until lightly golden brown.
• Beat cream cheese, 1/2 cup of sugar, lemon juice and zest in a large mixing bowl fitted with paddle. Add sour cream, mix well. Scrape down sides. Add eggs, mixing just until blended.
• Pour batter over prepared crust. Drop spoonfuls of blueberry sauce over batter and run a knife or chopstick through sauce for swirl effect.
• Bake at 325 degrees F. for 30-35 minutes, or until center is nearly set. Cool.
• Refrigerate at least 4 hours or overnight. Store in refrigerator.

Blueberry Sauce

• Pulse berries, 2 Tablespoons sugar, cornstarch, 2 Tablespoons lemon juice and water in a food processor about 1 minute, until berries are finely chopped.
• Heat in a small saucepan over medium low heat until sugar is dissolved and sauce is deep purple and shiny, about 2-3 minutes.