Preheat oven to 350 degrees. Place all the lemon oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter.
Press crumbs into a 10 inch baking pan lined with parchment paper (or foil if your out of parchment paper!). Bake in oven for 5 minutes, take out and let cool on counter.
Place blueberries in pot with 1 Tbls sugar and 1 Tbls water. Bring to a boil, cover and simmer for 10 minutes until soft. You should stir this every few minutes.
Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened. Place blueberry mixture in food processor and pulse until smooth. Place in a bowl and set aside.
Place cream cheese, sour cream, remaining sugar, vanilla and egg in food processor.
Pulse until smooth and combined. Place on top of oreo crust.
Pour half of the blueberry sauce on top of cheesecake. Use a knife to swirl the sauce into the cheesecake. Bake at 325 degrees for 36 minutes or until cheesecake is just slightly jiggly.
Take out of oven and let cool on a wire rack. Add whole blueberries to the top for more decoration.
Place in a fridge covered and let set for at least 3 hours until cutting into squares.