• Preheat the oven to 350°F(177°C).  Line 8 non-stick standard paper liners into regular size muffin pan and set aside.

Shortbread Crust

• Place the flour and sugar in a small-medium bowl and stir with a spoon. Add the melted butter on top and stir until it forms a dough.
• Take 1 tablespoon of the dough and place into each paper-lined 8 muffin case. Press with your hand to spread the dough to the bottom, prick with a fork to avoid it puffing.
• Bake for 10 minutes or until it is lightly golden brown on top and on the sides and let it cool for 10 minutes before putting the filling inside.  
• When you remove the pan from the oven lower the heat to 325°F(165°C).

Cheesecake Filling

• While the crust is baking, make the cheesecake filling. Using a handheld mixer or a stand mixer with paddle attachment or a whisk, stir the cream cheese and sugar until just combined and looks creamy (we are creaming sugar and cream cheese), don't overwhisk. If you are using a mixer use medium-low speed. I use my whisk for the whole process.
• Add the cornstarch and whisk for a few seconds.
• Mix in the lemon juice, lemon zest, vanilla extract and heavy cream and stir until just combined.
• Add the egg and stir until just they are combined.
• Fill the muffin cases almost ¾ full and bake for 14-16 minutes until the sides are set and the middle is still jiggly and color turned to lightly yellow. (While the cheesecakes are baking, you can make the blueberry sauce that takes only 5 minutes to make.)
• Remove from the oven and let it cool in the pan for one hour. Once cooled, keep in the fridge to set for almost 3 hours. When ready to serve, top with blueberry sauce.