Preparing the Crust

1. Preheat the oven to 325°F (160°C).
2. Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
4. Bake for 10 minutes, then set aside to cool.

2. Making the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth.
2. Gradually add the sugar and vanilla extract, mixing until well combined.
3. Add eggs one at a time, mixing after each addition.
4. Mix in the sour cream and flour until just combined, ensuring not to overmix.

3. Assembling and Baking the Cheesecake

1. Pour the cheesecake filling over the cooled crust, spreading it evenly.
2. Bake for 60-70 minutes, or until the center is set and the edges are lightly golden.
3. Turn off the oven and allow the cheesecake to cool inside with the door slightly ajar for 1 hour to prevent cracking.

4. Making the Blueberry Compote

1. In a medium saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally.
2. For a thicker compote, dissolve cornstarch in water and stir it into the blueberry mixture. Cook for an additional 2-3 minutes until thickened.
3. Remove from heat and allow the compote to cool to room temperature.

5. Final Assembly and Chilling

1. Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours or overnight.
2. Top the chilled cheesecake with the blueberry compote, spreading it evenly.
3. Slice, serve, and enjoy!