Bake for about 1 hour 40 minutes; leave oven door slightly open for another 20 minutes post-baking.
Let cheesecake cool on a rack for 30 minutes then refrigerate for at least 8 hours or overnight.
Simmer frozen blueberries with sugar and lemon zest in a saucepan over medium-high heat until sugar dissolves.
Add in cornstarch mixed with cold water; continue cooking until mixture is thickened, then cool off the heat.
Once blueberry topping has cooled, evenly disperse it over your chilled cheesecake ready to serve.
