Wrap a 9-inch springform pan in foil and line the base with a circle of parchment paper.

Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).

While the oven preheats, prepare the crust by crushing the graham cracker cookies into fine crumbs using a food processor.

Add the sugar and pulse a few times to combine.

Add the melted butter to the cookie crumbs in the food processor and pulse a few times until well combined.

Press the crust mixture into the bottom of a springform pan, bringing it half way up the side of the pan. Use a glass with a flat bottom or a spoon to push the crust down firmly.

Bake the crust in the preheated oven for 10 minutes then remove and set aside. Lower the oven temperature to 325 degrees Fahrenheit (160 degrees Celsius).

Wash and dry the blueberries and pick out any stems or overripe fruit.

Add the blueberries, sugar, lemon juice, and water to a small saucepan and bring to a rolling boil over medium heat.

Boil the blueberry mixture for 15-20 minutes, stirring frequently.

Turn off the heat and add the vanilla extract and stir through the compote. Set aside to cool.

In a large bowl, use an electric mixer or stand mixer to beat the softened cream cheese on low speed until smooth.

Add the granulated sugar and corn starch to the cream cheese and mix on low speed until combined.

Add the eggs one at a time, beating on low speed until just combined.

Add the sour cream and mix on low until smooth.

Add the cinnamon, vanilla extract, lemon zest, and lemon juice to the cheesecake batter and stir gently until combined.

Pour half of the cheesecake batter over the prepared crust in the springform pan, then spoon half of the blueberry compote on top.

Using a skewer or the end of a spoon, make gentle swirls in the batter to create the marble effect. Don’t overdo this step or the batter will mix together with the compote instead of marbling.

Add the remaining half of the cheesecake batter and blueberry compote and repeat the swirls to make the marble pattern.

Boil water in a kettle or saucepan to prepare a water bath for the cheesecake. Place the springform pan with cheesecake batter in a large baking dish in the oven and pour the boiling water into the dish until it reaches about 1-inch up the side of the springform pan.

Bake in a preheated oven at 325 degrees Fahrenheit (160 degrees Celsius) for about 60-70 minutes, until the edges are set but the center is slightly jiggly.

Once the cheesecake is cooked, turn the oven off and open the door slightly. Allow the cheesecake to cool in the oven for 1 hour, then cover it tightly with plastic wrap and transfer it to the refrigerator to chill for several hours or overnight.

Once chilled and firm, carefully remove the sides of the springform pan. Garnish the cheesecake with swirls of whipped cream and candied lemon slices.