Use sugar cookies as ready-made crusts for these blueberry-studded miniature cheesecakes.
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 degree 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.