Preheat your oven to 325°F (163°C).

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.

Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.

Bake the crust for 10 minutes, then remove and let it cool.

In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch.

Cook over medium heat until the mixture thickens and the blueberries burst, stirring frequently.

Remove from heat and let it cool.

In a large bowl, beat the cream cheese and sugar until smooth.

Add eggs, one at a time, mixing well after each addition.

Stir in the vanilla extract.

Pour half of the cheesecake filling over the baked crust.

Spoon half of the blueberry compote on top.

Repeat with the remaining filling and compote.

Use a knife to create a swirling pattern.

Bake your cheesecake for 45-50 minutes or until the edges are set, but the center still jiggles slightly.

Turn off the oven and leave the cheesecake inside for an hour.

Refrigerate for at least 4 hours or overnight.

Once your Gothic Blueberry Cheesecake is fully set, remove it from the pan.

Garnish with fresh blueberries and any leftover blueberry compote.