Preheat oven to 325°F. Mix crumbs, sugar and butter; press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
Mix cream cheese, sugar, juice, zest, and vanilla with electric mixer on medium speed until well blended. Add the eggs and the egg white, mixing on low speed until just blended.
In a separate bowl, mix the blueberries in the flour until the blueberries are coated. Gently fold the blueberries and flour into the cheesecake batter. Pour over the crust.
Bake for 50-55 minutes or until the center is almost set. (When you gently shake the cheesecake the edges will be firm, but the center may still jiggle.) Cool the cheesecake. (I like to turn the oven off and leave it propped open then move it to the fridge once it cools. You can also remove it from the oven immediately and cool it on a rack until it’s cool enough to go to the fridge.)
Mix sugar and cornstarch in saucepan; gradually stir in water and juice. Bring mixture to low boil on medium heat, stirring constantly until clear and thickened.
Whisk two tablespoons of the hot mixture into the beaten egg yolk one tablespoon at a time. Once smooth, whisk into the rest of the hot mixture. Cook one minute or until thickened, stirring constantly. Cool slightly. Spoon topping over cheesecake and refrigerate until set.