To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into the bottom and side of a greased 9-inch springform pan using the smooth bottom of a glass. Make sure it’s evenly spread out. Set aside in the refrigerator for about 10 minutes to chill as you make the filling.

Using an electric mixer, beat the cream cheese in medium speed until soft, creamy and completely smooth (no lumps). Add the condensed milk slowly and continue to beat until the mixture is smooth. Occasionally scrape the sides of the mixing bowl to ensure that there are no lumps remaining on the side or at the bottom. Pour in the lemon juice and vanilla extract and beat again until just until it’s mixed.

Pour the filling into the crust and refrigerate overnight or until fully set. This can be made 1-2 days ahead. Just before serving drizzle some of the yummy blueberry sauce for topping.

In a small saucepan, add the blueberries, lemon zest, lemon juice, and sugar. Place the saucepan over medium-low heat and simmer for about 10 minutes. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.

As the blueberries cook, they will begin to break down and release their juices. Continue to simmer until the sauce reaches your desired thickness.

Remove the saucepan from the heat. Allow the sauce to cool before using it as a topping or spreading it on your favorite desserts.