In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Use an electric mixer at medium speed until smooth, about 2-3 minutes. Freeze small dollops for at least 30 minutes.

In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Cream the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, approximately 4-5 minutes.

Add the egg, vanilla extract, and lemon zest, mixing until fully incorporated. Gradually add the dry ingredients and fold them in. Gently incorporate the blueberries.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 350°F (175°C).

Scoop and flatten portions of dough, place a frozen cheesecake filling in the center, and wrap the dough around it. Place on a baking sheet.

Bake for 11-13 minutes, or until edges are lightly golden. Monitor to avoid overbaking.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.