This recipe turned out really well. The blueberry compote was so easy to make and much better than anything premade. The cheesecake is an old recipe and the blueberry sauce was just by the seat of my pants. Enjoy! Cheesecake: 25 shortbread cookies, crumbled (I smashed mine in a Zip Lock bag!) 2 Tbs. butter, melted 3 8oz. packages cream cheese, softened 1 14oz. can sweetened condensed milk 1 8oz. container sour cream 4 eggs 1 Tbs. vanilla extract (I make my own with vanilla beans and vodka) Blueberry Compote: 1 pint blueberries 1/4 C sugar 1/3 C water Juice of 1 lemon 1 Tbs. butter Preheat oven to 350. Combine cookie crumbs and butter and press into the bottom of a 9" spring form pan. Beat cream cheese until fluffy. Slowly add sweetened condensed milk until well combined. Add eggs one at a time mixing well. Add sour cream and vanilla extract until creamy and smooth. Pour mixture into prepared pan and bake for 50-60 minutes until the edges are brown. The