Preheat your oven to 325°F (160°C). In a mixing bowl, combine softened goat cheese, cream cheese, granulated sugar, and vanilla extract. Mix until smooth. Add eggs one at a time, mixing well after each addition. Finally, add lemon juice and blend until combined. Pour the mixture into a greased 9-inch springform pan.

Bake the Cheesecake

Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly wobbly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Remove from oven and refrigerate for at least 4 hours, preferably overnight.

For the Sour Cream Mousse

Make the Mousse

In a mixing bowl, whisk together sour cream, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the sour cream mixture until combined. Chill in the refrigerator until ready to serve.

For the Blueberry Compote

Prepare the Compote

In a saucepan over medium heat, combine fresh blueberries, granulated sugar, and lemon juice. Cook, stirring gently, until blueberries burst and the mixture thickens, about 10 minutes. Allow to cool before serving.

For the Graham Chai Streusel

Make the Streusel

In a mixing bowl, combine graham cracker crumbs, brown sugar, and ground cinnamon. Pour in the melted butter and mix until crumbly. Bake at 350°F (175°C) for 10 minutes until golden. Allow to cool.