Food Network has a recipe for cheesecake made from scratch using softened cream cheese and topped with a warm lemon blueberry compote. This recipe yields six to eight servings.
To make a cheesecake from scratch, preheat the oven to 325 degrees Fahrenheit. In a small bowl, make the crust by combining 2 cups finely ground graham crackers, 1/2 teaspoon ground cinnamon and 1 stick melted unsalted butter. Lightly coat the bottom and sides of an 8-inch springform pan with butter, and pour the crumbs in the pan. Press the crumbs into the base and 1-inch of the sides, and refrigerate for five minutes.
In a bowl, beat 1 pound cream cheese for one minute. Add 3 eggs one at a time, and continue to beat while adding 1 cup sugar. Add 1 pint sour cream, 1 zested lemon and 1 dash vanilla extract.
Pour the filling into the crust-lined pan, and smooth out the top. Fold aluminum foil around the pan, and place in a roasting pan. Pour boiling water into the roasting pan until half full, and bake for 45 minutes. Let cool for 30 minutes, and place in the refrigerator for at least four hours.
In a saucepan, add 1 pint blueberries, 1 juiced and zested lemon and 2 tablespoons sugar. Simmer for five minutes. Remove the cheesecake from the pan, and serve with compote, if desired.