For the Blueberry Compote:

In a small saucepan over medium heat, combine the blueberries, sugar, and water. Stir until combined. Let it continue cooking until the blueberries start to open and create a sauce.

Make a slurry by combining the water and the cornstarch. Ensuring your blueberry compote is hot, add the slurry (the heat helps activate the cornstarch). Stir until it starts to thicken. When you first add the slurry, it will be a light purple. Cook it until it darkens. This means you are cooking out the flavor of the cornstarch.

Set aside and let it come to room temperature. Place plastic wrap on top of the blueberry compote to prevent a skin from forming. As it cools down, it will thicken more (you can put it in the fridge, if you desire, to help the cooling process go faster).

In a medium-sized bowl, combine the graham cracker crumbs, brown sugar, melted butter, cinnamon, and salt.

Lightly spray a 9-inch or 10-inch springform pan with cooking spray.

Press the mixture into the bottom and slightly up the sides of the pan. Use the bottom of a measuring cup to pack it as tightly as possible!

Freeze the crust for 10–20 minutes while preparing the filling.

Using a hand mixer or a stand mixer with a whisk attachment, whip the cold heavy cream until stiff peaks form (about 4–5 minutes). Set aside.

In another bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.

Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat on medium-high speed for 2–3 minutes until fully combined and smooth. Ensure there are no lumps.

Gently fold the whipped cream into the cream cheese mixture using a silicone spatula. Combine slowly to retain the air in the whipped cream.

Remove the crust from the freezer and spread HALF of the filling evenly over it using an offset spatula to smooth the top. Carefully add half of the blueberry compote into the middle. Spread the rest of the cheesecake batter on top.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours, preferably overnight (about 12 hours), for the best set.

When ready, carefully run a knife around the edges of the cake and pop the cheesecake out of the pan.

In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Once that is ready, top the cheesecake with the whipped cream and garnish with the extra blueberry compote!

Serve immediately and don’t let it sit out too long!