Grease a 9” springform pan or cheesecake pan with butter, then line the bottom with a parchment paper circle. Set aside.

In a large saucepan over medium heat, add the berries, sugar, lemon juice, and lemon zest. Cook until the sugar melts and the blueberries soften, stirring occasionally (~8-10 minutes).

Mix together the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the blueberry mixture, stir, and cook until the mixture just slightly thickens (1-2 more minutes).

Remove from the heat and stir in the vanilla. Set aside to cool.

In a medium bowl, stir together the crushed Biscoff cookies and melted butter until the crumbs are coated in the butter and resemble wet sand.

Press the crumbs into the bottom and all the way up the sides of the prepared pan. Place the pan with the crust into the freezer for at least 15-20 minutes.

Using an electric hand mixer or a stand mixer fitted with the whisk attachment, beat the cold heavy cream on medium-high speed until stiff peaks form, about 5 minutes. Set aside.

In a large bowl, beat the cream cheese with a whisk or handheld electric mixer to smooth. Add the powdered sugar and beat for another minute until well combined.

Then add the sour cream, vanilla, and salt. Beat for another minute until well combined.

Using a spatula, fold the whipped cream into the cheesecake filling until fully combined and smooth.

Remove the crust from the freezer and place about ⅔ of the cheesecake filling on top of the crust. Spread into an even layer.

Make a well in the center by pushing the cheesecake filling out and up the sides of the pan/crust.

Make sure your berry compote is COMPLETELY cooled, then place all of it into the well and spread to fill the well.

Scoop the remaining cheesecake filling on top, and spread it into an even layer to cover the berry compote.

Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours or overnight.

Once ready to serve, place a serving plate upside-down on top of the cheesecake pan. Carefully and quickly invert it.

Gently release the springform pan.