Preheat the oven to 325°F (163°C). Line an 8x8-inch baking pan with parchment paper and lightly grease it.

To make the crust, combine graham cracker crumbs, sugar, cinnamon, and melted butter in a medium bowl. Stir until well combined.

Press the crust mixture firmly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and set aside to cool.

For the cheesecake filling, beat the softened cream cheese and sugar together in a large bowl until smooth and creamy.

Add the eggs, one at a time, beating well after each addition. Then add the sour cream, flour, lemon zest, lemon juice, and vanilla extract, mixing until smooth.

Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula.

Bake the cheesecake for 30-35 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 3 hours, or overnight for best results.

For the blueberry compote, combine the blueberries, sugar, lemon juice, and water in a saucepan over medium heat. Stir occasionally and cook for 5-7 minutes until the blueberries start to break down and release their juices.

If you'd like a thicker compote, dissolve cornstarch in a small amount of water and stir it into the blueberry mixture. Continue to cook for another 1-2 minutes until thickened.

Remove from heat and let the compote cool. Once cooled, spread the blueberry compote over the chilled cheesecake bars.

Cut into squares and serve. Enjoy!