*Reminder: This recipe needs to chill overnight so prepare the recipe the day before serving.
The Crust:
Start preheating the oven to 325° F (160° C).
Either zip the graham crackers and vanilla wafers in a food processor or smash them to crumbs in a plastic bag then measure out 1 1/2 cups.
In a medium bowl, stir the crumbs, the sugar, and the melted butter together or combine everything in the food processor.
Pour the crumb mixture into a 9” deep dish pie pan, pressing evenly around starting with the sides and ending with the bottom. Bake the crust for 8 minutes and let cool. Leave the oven on 325°.
The Cheesecake:
Add the cream cheese to the bowl of a mixer and beat on medium until fluffy, about 1-2 minutes. Scrape the bowl and add in the sugar, sour cream or yogurt, and cornstarch, beating on medium until well combined.
Stir in the next three ingredients, vanilla, lemon juice and zest, then add the eggs one at a time. Beat on low speed until well mixed.
Add the cheesecake batter to the cooled crust and bake until set, about 30-40 minutes. The edges will be puffy and slightly dry, the middle will be soft, underdone looking, and jiggly. Turn off the oven, open the door fully, and let the cheesecake and oven cool together for an hour.
Remove the cheesecake and cool to room temperature after which chill in the refrigerator at minimum 6 hours but best overnight.
Prepare the blueberry pie filling (see additional recipe below), chill it, and when ready to serve, evenly scoop the filling over the cheesecake. Slice and serve.