Add softened cream cheese to stand mixer. Beat on medium for 4 minutes. Scrape down sides of bowl.
Add sugar and fine sea salt to cream cheese. Beat on medium for 4 minutes. Scrape down sides of bowl.
Add vanilla bean paste and 1 egg to stand mixer. Beat on low for 1 minute to incorporate.
Add second egg and beat on low for 1 minute. Scrape down sides of bowl.
Add sour cream and beat on low for about 30 seconds or until the sour cream is incorporated.
Add blueberry puree and beat on low for about 30 seconds or until the puree is incorporated.
Preheat oven to 325 degrees F.
Divide the cheesecake batter among the 3 mini cheesecake pans, going almost to the top of each pan, but leaving about 1/4-inch at the top for the batter to rise while baking.
Place the springform pans in a 9 x 13-inch baking pan. Place the baking pan in the oven and pour enough hot water into the bottom of the baking pan to travel up the foil lined springform pans about 1/2-inch.
Bake the cheesecakes for 35 to 40 minutes or until the sides are set and the very center of each cheesecake is still a little jiggly.
Remove the cheesecakes from the oven. Cool in the baking pan for a few minutes and then remove springform pans and place on wire rack. After 30 minutes remove the foil wrapped around each pan and cool to room temperature.
Refrigerate the cheesecakes for about 2 hours in the springform pan before releasing and removing the sides of the pan and transferring the cheesecakes from the springform bottoms to serving plates.