1. Preheat oven to 325°F (160°C). Mix graham cracker crumbs and sugar in a bowl, then stir in melted butter. Press mixture into a 9-inch springform pan and bake for 10 minutes. Let cool.

2. In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and water. Simmer while stirring until thickened (about 8–10 minutes). Cool completely.

3. In a mixing bowl, beat cream cheese until smooth. Add sugar and beat again. Add eggs one at a time, then mix in sour cream, lemon juice, lemon zest, and vanilla extract until smooth.

4. Pour half of the filling over the crust. Swirl in half of the blueberry compote. Add remaining filling and swirl in remaining compote for a marbled effect.

5. Bake on a baking sheet for 55–65 minutes, until edges are set but center is slightly jiggly. Let cool in oven with the door ajar for 1 hour.

6. Cool to room temperature, then refrigerate at least 6 hours or overnight.

7. Whip heavy cream with powdered sugar until soft peaks form. Garnish cheesecake with whipped cream, fresh blueberries, lemon zest, and lemon slices before serving.