Place the blueberries, sugar and lemon juice into a medium saucepan over low heat. Stir in the sugar until it dissolves. Increase the heat to medium, bring to a simmer and cook for about 8 minutes or until the sauce thickens.

Pulse the blueberry sauce in a blender until you have a puree. Press through a sieve to remove any lumps. Let sauce cool.

For the base: Pulse the cookies in a food processor until you have a fine crumb. Add the butter and pulse until combined.

Line a springform pan with parchment paper, grease the edges of the pan. Press the cookie crumb mixture into the base the prepared pan.

Pre heat the oven to 375 degrees Fahrenheit.

For the filling: Process the cream cheese in a food processor until smooth. Add in the sour cream, eggs, sugar and vanilla. Process until well combined and smooth.

Pour the cheese mixture over the cookie crumbles, smooth out with a spatula. Drizzle the blueberry sauce over the top. Swirl gently with a butter knife.

Bake for 1 hour. Let cool for at least one hou,r then transfer to the fridge until the cake firms up. Gently remove from the pan. Serve chilled.