Preheat the oven to 325 degrees. Line a 9x13 baking dish with parchment paper, leaving enough to hang over the edges for easier removal.

Add the graham crackers, melted butter and sugar to a food processor and pulse until you have crumbs a little smaller than the size of a pea.

Pour the mixture into the prepared baking dish and use your fingers to press it down into an even layer.

Bake for 10 minutes or until lightly golden. Remove from the oven and place the baking dish on a wire rack.

Combine blueberries, lemon juice, cornstarch and sugar in a small saucepan.

Bring to a simmer over medium heat, stirring occasionally until the mixture thickens up.

Remove from the heat and set aside.

Add the cream cheese to the bowl of a stand mixer and beat on medium speed for 2 minutes. Then add in the sugar and mix for 2 more minutes.

Add in the eggs, one at a time, making sure the first one is fully incorporated before adding the second egg.

Add in the vanilla and flour and mix until just combined.

Pour the cheesecake filling over the pre-baked crust.

Add the blueberry compote on top, in large dollops.

With a knife, swirl through the blueberries and cheesecake mixture to create a swirl pattern.

Bake for 45 minutes or until the cheesecake is just set.

Let cool on the counter for 1-2 hours then cover and transfer to the refrigerator and chill for 4-5 hours, but preferable overnight.

Use the overhang parchment to lift the cheesecake out of the pan. Slice into 16-20 bars.

Keep refrigerated until ready to serve.