Prepare the Graham Cracker Crust: In a mixing bowl, combine 1.5 cups of graham cracker crumbs with 0.5 cup of melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until golden brown. Remove from the oven and let it cool completely before adding the filling.

Make the Blueberry Compote: In a medium saucepan, combine 2 cups of fresh blueberries, 0.75 cup of sugar, 2 tablespoons of cornstarch, and 1 tablespoon of lemon juice. Cook over medium heat for 5-7 minutes, stirring gently until the mixture thickens and bubbles appear, indicating it’s done. Once thick, remove from heat and let the compote cool slightly while you prepare the cheesecake filling.

Beat the Cream Cheese: In a large mixing bowl, add 3 packages (8 oz each) of softened cream cheese. Using an electric mixer, beat on medium speed until the cream cheese is smooth and free of lumps. Gradually add 1 cup of sugar and 1 teaspoon of vanilla extract, continuing to mix until fluffy and creamy.

Incorporate the Eggs and Sour Cream: Add the 3 large eggs to the cream cheese mixture, one at a time, mixing on low speed until just incorporated after each addition. Fold in 0.5 cup of sour cream until fully combined.

Assemble the Cheesecake Layers: Pour half of the cheesecake filling over the cooled graham cracker crust, spreading it evenly. Dollop half of the cooled blueberry compote on top. Add the remaining cheesecake filling and top with the rest of the blueberry compote, swirling gently.

Bake the Cheesecake: Preheat the oven to 325°F (160°C) and prepare a water bath. Bake the cheesecake in the water bath for 60-75 minutes until the edges are set but the center still has a slight jiggle. This ensures a creamy texture.

Cool the Cheesecake Gradually: After baking, turn off the oven and leave the cheesecake inside with the oven door ajar for about 1 hour. Then, cool completely on a wire rack before refrigerating. Chill for at least 6 hours or overnight.

Garnish and Serve: When ready to serve, remove from the springform pan and garnish with fresh blueberries and mint leaves. For clean slices, dip a knife in hot water before cutting.