Blueberry Compote Cheesecake

 Ingredients:

• 1 ½ cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/4 cup sour cream
• 1/4 cup all-purpose flour
• 2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar (for blueberry compote)
• 1 tbsp lemon juice
• 1 tbsp cornstarch (optional)
• 1 tbsp water (if using cornstarch)

Instructions:

1. Preheat oven to 325°F (160°C).
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool.
3. Beat softened cream cheese in a large bowl until smooth. Gradually mix in sugar and vanilla until creamy.
4. Add eggs one at a time, mixing well after each addition. Mix in sour cream and flour until just combined.
5. Pour the filling over the cooled crust and smooth the top. Bake for 60-70 minutes, until the center is set and the edges are lightly golden.
6. Let the cheesecake cool in the oven for 1 hour with the door slightly open.
7. Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the blueberries release their juices (about 5-7 minutes).
8. If you'd like a thicker compote, dissolve cornstarch in water and stir into the blueberries. Cook until thickened.
9. Remove from heat and let cool.
10. Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.
11. Top with the blueberry compote before serving.

Enjoy your delicious, creamy cheesecake with that perfect blueberry burst on top! Let me know if you want to try other fruit compotes or variations!