Preheat oven to 325 degrees F. Line a 8" X 8" baking pan with foil or parchment, 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.
Mean while prepare Blueberry Sauce
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.
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.