1-Preheat the oven to 350 F: Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
2-In a large bowl stir together flour,: In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
3-Add butter in dry ingredients mixture: Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.
4-Add eggs and vanilla and mix to: Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
5-Press about 2/3 of the mixture in: Press about 2/3 of the mixture in the bottom and side (about 1 1/2 inch height) of the pan. Place the pan and remaining crumbs in the fridge.
6-To make the filling mix together cream: To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.
7-Pour half of the cheesecake mixture in: Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
8-Bake at 350 F until golden brown: Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
9-To make the glaze stir together powdered: To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.