Lemon-Blueberry Cheesecake Parfaits

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1 3/4 cups all-purpose flour

1/4 cup plus 2 tablespoons cornmeal

1 teaspoon salt

2 sticks unsalted butter, at room temperature

3/4 cup confectioners' sugar

2 teaspoons finely grated orange zest

1 teaspoon pure vanilla extract

2 cups blueberries (12 ounces)

1/4 cup granulated sugar

1/4 cup water

1 teaspoon freshly squeezed lemon juice

1 cup whole milk

5 tablespoons granulated sugar

4 large egg yolks

2 1/2 tablespoons cornstarch

6 ounces cream cheese, at room temperature

1/4 cup plus 2 tablespoons fresh lemon juice

1 teaspoon finely grated lemon zest, plus extra strips for garnish

1 cup heavy cream

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