Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

Make the cheesecake filling

In a large bowl, beat the cream cheese and sugar until smooth. Add in the sour cream, vanilla extract, and eggs, one at a time, mixing well after each addition.

Bake the cheesecake

Pour the cheesecake filling into the prepared crust. Bake in the preheated oven for about 50-60 minutes, until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.

Cool and refrigerate

Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.

Blueberry Compote

Cook the compote

In a saucepan over medium heat, combine blueberries, sugar, lemon juice, cornstarch, and water. Stir gently and bring to a simmer. Cook for about 5-7 minutes until the blueberries release their juices and the mixture thickens.

Cool the compote

Remove from heat and let it cool. It will thicken further as it cools.

Vanilla Whipped Cream

Whip the cream

In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.