1-First, combine 1 cup fresh blueberries, 1 tablespoon granulated sugar, and 1 teaspoon fresh lemon juice in a saucepan over medium heat. Cook until the berries soften, mashing them as they go, then mix 1 teaspoon cornstarch with 2 teaspoons water and whisk it in. Let it thicken for 1-2 minutes, strain it, and set it aside to cool.

2-Next, preheat your oven to 325°F (163°C) and line muffin pans with cupcake liners. For the crust, mix 1 cup graham cracker crumbs, 3 tablespoons granulated sugar, and 3 and 1/2 tablespoons melted unsalted butter. Press this mixture into the muffin cups and bake for 5 minutes, then let it cool.

3-For the filling, beat 16 ounces softened cream cheese with 1/2 cup granulated sugar until smooth. Add 1/4 cup fresh lemon juice, zest of 1 lemon, and 1 teaspoon pure vanilla extract, then mix in 2 large eggs one at a time. Divide the filling into the muffin cups, add about 1 teaspoon of the cooled blueberry swirl on top of each, and swirl gently with a toothpick. For added convenience, this recipe works well in two 12-count muffin pans or one 24-count pan.

4-Bake at 325°F (163°C) for 17-20 minutes until the tops are set. Cool at room temperature for at least 1 hour, then refrigerate for 3-4 hours or overnight. The total preparation time includes 40 minutes prep, 20 minutes cooking, and 4 hours chilling, making about 5 hours overall.