Steps
1. Mix crushed digestive biscuits with melted butter and press into the base of a small serving glass.
2. In a bowl, beat cream cheese, sour cream, sugar, and vanilla extract until smooth.
3. Add the egg yolk and mix until fully combined.
4. Pour the cream cheese mixture over the biscuit base and chill in the fridge for at least 2 hours.
5. Meanwhile, make the blueberry compote: heat blueberries, sugar, and lemon juice in a small saucepan over medium heat until the berries burst and mixture thickens, about 5-7 minutes. Let cool.
6. Spoon the cooled blueberry compote gently over the set cheesecake layer.
7. Serve chilled and enjoy your silky smooth blueberry cheesecake.