In a food processor, crumble the wafers to crumbs, and then add in the honey and melted butter. Pulse until combined and the texture of the mixture reaches the consistency of wet sand.

Using a 1½ tablespoon cookie scoop, place a single scoop of the crust mixture in each prepared muffin tin and press into a crust on the bottom of the wells.

Place the crusts in the preheated oven and bake for 8–10 minutes, or until the crusts just begin to turn golden brown. Do not overbake.

Allow the crust to cool while making the cheesecake filling.

Using a hand mixer or stand mixer, beat together the powdered sugar and lemon zest in a large mixing bowl on low speed until the sugar is fragrant, 1-2 minutes.

Add in the cream cheese and beat until smooth and creamy, 2-3 minutes. Mix in the sour cream and lemon juice until well combined.

Slowly mix in the eggs, just until combined. Do not overmix or beat.

Fill each prepared well ¾ full with cheesecake filling, and then add a tablespoon of blueberry pie filling on top of each mini cheesecake. Swirl the blueberry pie filling into the top of each cheesecake with a toothpick or butter knife.

Place the cheesecakes in the oven and bake for 17–20 minutes, or until set on top and only slightly jiggly in the center. If they begin to crack, they are overcooked. Remove from the oven and allow to cool to room temperature.

Cover well with plastic wrap and place in the refrigerator for 4-6 hours or until ready to serve.

Before serving, remove the wrapping and the cupcake linings. Garnish each mini cheesecake with whipped topping, optional, and extra blueberry filling, optional, and serve.