Heat oven to 325 degrees F.

Line 12 muffin-pan cups (3 x 1-1/2 inches) with foil cupcake liners. Place a cookie in bottom of each liner; trim cookies to fit if necessary.

Beat together cream cheese and sugar on medium speed in large bowl until smooth. Add eggs, beating just until blended. Beat in sour cream, vanilla and lemon rind. On low speed, beat in flour. Stir in blueberries. Spoon batter into cups, dividing equally.

Bake in 325 degrees F oven for 35 to 40 minutes, until cakes are set. Cool cakes in pan on rack 20 minutes. Remove cakes to rack to cool.

Heat oven to 325 degrees F. Grind 15 sugar cookies in food processor until finely crumbed. Mix crumbs with 2 tablespoons melted butter in small bowl. Press ground cookie mixture over bottom of 8-1/2-inch springform pan. Prepare cheese filling with blueberries as in step 3. Spoon batter into prepared springform pan, spreading evenly. Bake in 325 degrees F. oven for 45 to 50 minutes or until firm in center. Cool cake in pan on wire rack for 30 minutes. Remove side of pan; cool cake on wire rack. Cheesecake will be shallow.