• Line the bottom of a 9-inch Spring-form pan with Parchment paper.  Spray the bottom and sides of the pan with cooking spray, and set aside.
• Preheat the oven to 350 degrees.
• Rinse the Blueberries in a colander under cold water, and lay them on paper towels to drain.

Crumble

• In the mixing bowl of a stand mixer, mix together the Flour, Sugar, Brown Sugar, Baking Powder, Salt, and Lemon Zest.
• Add the cubed Butter to the Flour mixture, and mix at low speed until the flour mixture forms pea-size crumbs. Add the Eggs and Vanilla and mix well.
• Remove the mixing bowl, and press the Crumb Cake dough together with your hands, making sure it sticks together and forms a ball.
• Press about 2/3 of the dough in the bottom of the Spring-form pan, and a couple of inches up the sides.  Place the remaining dough/crumbs in the refrigerator.

Filling

• Mix the Cream Cheese, Vanilla, Sugar, and Corn Starch, and mix to combine.
• Add the eggs, and mix until smooth and creamy, scraping down the sides of the bowl, and mixing again.

Assembly

• Pour half of the cheesecake mixture into the pan, and top with a generous amount of Blueberries.
• Pour the remaining Cheesecake on top of the Blueberries, and top with a handful of Blueberries.
• Remove the cake mixture from the refrigerator, and crumble it in the bowl, until it resembles pea-size pieces of dough.
• Scatter the dough crumbs on top of the Blueberries, and place the Sprig-form pan in the oven.

Bake

• Bake for 20 minutes, and check the Cheesecake; if it's browned on top, place a loose piece of foil over the top to finish baking.
• Place back in the oven for an additional 40-45 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the cheesecake from the oven to a wire rack, and cool completely.
• When the Cheesecake is cool, stir together the Powdered Sugar, Vanilla, and milk, and mix until smooth.
• Drizzle the Glaze over the top of the Cheesecake.  Remove the Springform from the pan, cut into 2-inch pieces, serve, and Enjoy!