Preheat your oven to 325°F (165°C). In a bowl, combine graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until resembling wet sand. Press into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.

Beat cream cheese and sugar until smooth and creamy, about 3–5 minutes. Add eggs one at a time on low speed. Gradually incorporate vanilla bean paste, sour cream, heavy cream, and cornstarch until just blended. Pour over cooled crust.

Place the springform pan inside a larger roasting pan filled with hot water to create a water bath. Bake at 300°F (150°C) for 50–60 minutes, until the center slightly jiggles but is mostly set. Cool in the oven for an hour then refrigerate for at least 4 hours or overnight.

In a medium saucepan, combine blueberries, sugar, lemon juice, and zest. Cook until blueberries burst, about 5–7 minutes. For thickness, mix cornstarch with water to create a slurry, then add and stir until thickened. Remove from heat and cool.

Use a hot knife to slice the cheesecake. Spoon blueberry compote on each slice and add fresh blueberries or edible flowers for garnish.