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Ingredients:
* Crust:
* 1 ½ cups graham cracker crumbs
* ¼ cup sugar
* ⅓ cup melted butter
* Filling:
* 3 (8 oz) packages cream cheese, softened
* 1 cup sugar
* 4 large eggs
* 1 cup sour cream
* 2 tbsp lemon zest
* ¼ cup fresh lemon juice
* Blueberry Compote:
* 2 cups fresh or frozen blueberries
* ⅓ cup sugar
* 1 tbsp lemon juice
* 1 tsp cornstarch (mixed with 1 tbsp water)
Steps:
* Preheat oven to 350°F (175°C).
* Combine crust ingredients and press into a 9-inch springform pan.
* Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon zest, and lemon juice.
* Simmer blueberries, sugar, and lemon juice. Stir in cornstarch mixture and cook until thickened. Let cool.
* Pour half the filling over the crust. Spoon half the compote on top and swirl gently. Repeat with remaining filling and compote.
* Bake for 55-65 minutes. Cool completely, then refrigerate for at least 4 hours.
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