Preparation

• Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs and melted butter. Press about 1 tablespoon of this mixture into the bottom of each cupcake liner in a muffin tin. Bake for 5-7 minutes until lightly golden. Remove and let cool completely.
• In a large mixing bowl, beat the softened cream cheese until smooth with a hand mixer or stand mixer. Gradually add the granulated sugar, mixing well. Add the eggs one at a time, beating well after each addition to ensure a creamy consistency. Stir in the vanilla extract until well combined.
• Pour the cheesecake filling over the cooled crusts in the muffin tin, filling each liner about ¾ full to allow room for rising.
• Bake for 18-20 minutes, until the edges are set but the centers still have a slight jiggle. Once baking time is complete, turn off the oven and leave the cheesecakes inside for an additional 10 minutes to finish gently baking, then remove and allow to cool to room temperature.
• In a small saucepan, combine fresh blueberries, water, sugar, and cornstarch (if using). Cook over medium heat, stirring frequently until the mixture thickens and the berries break down slightly, about 5-7 minutes. Allow to cool.
• Refrigerate the cooled mini cheesecakes for at least 2 hours, or until fully set. Top each cheesecake with a spoonful of blueberry compote before serving for a fresh, fruity finish.