Preheat oven* to 350

For the Crust: In a food processor, add broken graham cracker and process to create crumbs.  Add the sugar and pulse to combine. Add the walnuts and process until the nuts are chopped to small-medium pieces. Pour in the melted butter and pulse a few times to combine.  Pour the crust into a 9″ springform pan and press firmly into the bottom and up the sides to create a crust.  Bake for 8 minutes to set.  Allow the crust to cool before adding the cheesecake filling.

For the Filing: Pour 1 cup heavy cream into a (chilled) bowl.  Using a hand mixer, mix on high to create whipped cream with medium-stiff peaks.  In a separate bowl mix the cream cheese and sugar until smooth.  Add the sour cream, lemon zest, and lemon juice and blend to combine.  Once the cream cheese mixture is well blended, fold in the whipped cream.  Fold gently to keep that air.  We are looking for a mousse-like cheesecake!  Spread the cream cheese filling into the cooled graham cracker crust.  Cover and chill.

For the Topping: In a medium saucepan, combine the blueberries, sugar, cornstarch, lemon zest, and lemon juice.  Stir well to make sure blueberries are evenly coated with the sugar and cornstarch.  Cook over medium high heat stirring frequently.  The berries will release juices.  Continue stirring as the mixture nears boiling and the juices begin to thicken.  You will know it is done when the color of the juice starts to change and become less cloudy.  When the mixture has thickened, remove from heat and allow to cool completely.

For Serving: Once the cheesecake and the topping have chilled, pour the blueberry compote onto the top of the cheesecake and serve!