Lemon Cheesecake with Blueberry Sauce

I don't think cheesecakes really require any introduction, so let's get straight to the recipe:

The Ingredients:
Crust:
1/2 lb. ginger snap cookies
4 T margarine, melted

Cake:
1 12.3 oz. package firm silken tofu
1 8 oz. tub vegan cream cheese (I like Follow Your Heart)
1 t vanilla
2/3 c sugar
1 T cornstarch
1 T tapioca starch (or more cornstarch)
1/4 c lemon juice
zest from 2 lemons

Blueberry Sauce:
2 1/2 c frozen blueberries
3 T sugar
2 t lemon juice
3 T water
1 T cornstarch

The Process:

1. Preheat oven to 350 degrees.
2. To make crust, pulse together cookies and margarine in a food processor until the mixture forms coarse crumbs.  Press into the bottom of a 9-inch springform pan.  Refrigerate while making the cake.
3. To make cake, blend together all cake ingredients EXCEPT lemon zest in a food processor or high-power blender until very smooth.  Pulse in lemon zest until just combined.  Pour into prepared crust.
4. Bake cheesecake for about 65 minutes or until sides are brown and top is just turning golden.  Remove from oven and let cool at room temperature for 2-3 hours, then refrigerate overnight.
5. Meanwhile, to make blueberry sauce,  whisk together cornstarch and water in a small bowl.  Heat blueberries, sugar, and lemon juice over medium heat in a small saucepan until the blueberries start to release their juices.  Add cornstarch mixture to blueberries and continue to cook until simmering, stirring frequently.  Simmer until thickened, about 2 minutes.  Allow to cool at room temperature, then refrigerate until ready to use.
6. To serve, remove side of springform pan from cheesecake, and top cake with blueberry sauce.