Heat the oven to 325 degrees. In a small bowl combine the cookie crumbs, 2 tablespoons of sugar, 1 teaspoon lemon zest, and ¼ cup of butter; mix well. Press into the bottom of a 9-inch spring-form pan. Place the cottage cheese in a blender container; process until thick and creamy (about 1 minute). Add 1 ¼ cups sugar, whipping cream, flour, lemonade concentrate, 2 teaspoons lemon zest, vanilla, and salt. Continue blending, at high speed, scraping container frequently, until well mixed (1 minute). Add the eggs; mix well. Pour the filling over the crust (the filling will be thin). Bake until the edges are light brown and the center is almost set (60 to 70 minutes). Turn off the oven; open the door ½ way. Cool in the oven for 1 hour. Remove the cheesecake from the oven and carefully run a knife around the edge of the pan to loosen the cheesecake. Cover and refrigerate for 3 hours or until chilled. In a small bowl combine the sour cream, powdered sugar, and 1 teaspoon lemon zest; mix well. Spoon the sour cream topping on the top of cheesecake staying within 1/2 –inch from the edge of the cheesecake. Place the blueberries on top of the sour cream mixture. Refrigerate leftovers.