Preheat oven to 350 degrees F. Butter a 10-inch spring form baking pan.

 Blueberry Compote

1. Using a small pan, mix blueberries, sugar, and balsamic vinegar over medium heat until the berries begin to break down (about 5 minutes, stirring occasionally).
2. Combine water with cornstarch until smooth and mix into blueberry mixture. Allow the compote to reduce to your desired consistency over a medium-high heat before setting it aside to cool.

Crust

1. Mix together sugar, crumbs, and melted butter.
2. Press the crumb mixture into the bottom of your baking pan. And smooth using the back of a spoon.
3. Bake for 10 minutes. Set aside to cool.

Filling

1. Beat together cream cheese and sugar. Once smooth, mix in sour cream, flour, and vanilla until combined.
2. Add the eggs one at a time and mix gently (on a low speed if you’re using an electrical mixer) until just combined.
3. Pour the filling over the baked crust.
4. To decorate – plop a few tablespoons of the blueberry compote on different parts of the cheesecake and use a toothpick to swirl a pattern into existence. You can be as intricate (or not) as you want. Release your inner artiste!
5. Bake for 40-45 minutes until the outside is set, but the centre remains slightly wobbly. Remove from oven and set aside to cool.
6. Run a knife around the edge. Cover with clingfilm and refrigerate for at least 4 hours (ideally, overnight).
7. Best served cold, with the leftover blueberry compote. Enjoy!