Preheat your oven to 350°F.
Prepare your pan. You can use a tart pan or a 9 inch pie dish (I used a pie dish). I like to place a round of parchment paper at the bottom of the dish to help prevent sticking. Spray or grease your pan on the sides and over the parchment.
Gently lay your pie crust in the pan, laying excess dough up and over the sides.
In a small bowl, combine the blueberries, 1 tablespoon sugar, lemon juice, and cornstarch. Give it a gentle stir and set it aside.
In a large bowl, beat the cream cheese with one whole egg and one egg white. Save the egg yolk for a step coming later. Beat the mixture until it's light and fluffy, about four minutes. Some brands of dairy-free cream cheese won't fluff up like regular cream cheese. Don't worry about it, as long as you beat it for about four minutes.
Beat in 7 tablespoons sugar (just under half a cup), lemon zest, vanilla, and salt until combined.
Pour your cheesecake batter in to your dish in to the pie crust.
Gently spoon your blueberries and any juice from the bowl over the cheesecake filling.
If you have extra dough overhanging your dish, you can gently pinch it in to pretty creases and/or fold it over your filling. Don't press down on the top of your filling though, or it may spill out of your crust.
Combine the remaining egg yolk with ½ teaspoon water, and gently brush it over of the outside of the crust with a pastry brush. Sprinkle the crust with your course sugar.
Bake the tart for about 40 minutes, or until a tester inserted in to the middle of the tart comes out clean. Let the tart cool in the pan on a rack.
Cheesecake is always best served cold, so refrigerate it for a few hours or overnight before serving. Once it's rested in the refrigerator and cooled for a few hours, you can try to very carefully remove it from your pan and place it on to a serving dish if you'd like.