Preheat oven to 325°. Place pie crust onto a baking sheet and set aside.
In a large bowl, beat together the cream cheese, sugar, vanilla and lemon juice until creamy (about 2 minutes). Add in eggs, one at a time, beating well after each addition.
Beat in the sour cream and lemon zest to combine.
Pour cheesecake into crust. Top with heaping dollops of blueberry fruit topping around the pie - about 5 dollops. Using a butter knife, swirl the blueberry topping into the cheesecake.
Bake at 325° approximately 35-40 minutes or until the top is just about set and the center is only slightly jiggly.
Cool completely, then refrigerate for two hours.
Just before serving, top with whipped cream and more blueberry fruit topping.