Preheat the oven to 325°F. Line an 8x8 baking dish with foil or parchment paper, set aside.

Place the cookies in a food processor and process into crumbs, or crush them in a zippered bag.

Mix the crumbs with the melted butter, press into the baking dish to form a crust, set aside.

In a large bowl, add the cream cheese and with a hand mixer, mix until smooth with no lumps. Add the sour cream, sugar, vanilla, egg, flour, lemon juice, and lemon zest. Mix until combined, scrape down the sides as needed.

Add in ¾ of the blueberries and fold them in. Pour on top of the crust. Top with the remaining blueberries.

Bake for 36 minutes, until the center is very slightly jiggly and the edges start to brown.

Let cool on the counter top, cover and place in the fridge for at least 4 hours to set up. Cut, serve, enjoy.

Garnish with more blueberries, lemon wedges, and whipped cream if desired.