Stir the crumbs with the melted butter and press firmly into a 6-inch springform pan. Freeze while you work.
With a paddle, beat the cream cheese and sugar until smooth, then beat in the lemon balsamic.
Switch to a whisk and whip in the heavy cream until the filling holds stiff peaks. Spread over the crust and smooth the top. Freeze 20 minutes, then chill until set.
For the compote, simmer the blueberries, blueberry balsamic, and sugar until the berries burst and the syrup coats a spoon, about 8 minutes. Cool.
Spoon the cooled compote over the cheesecake and finish with a raw drizzle of blueberry balsamic just before serving.
Chef's Notes
Softened cream cheese blends lump-free; cold cheese fights you the whole way.
Cool the compote fully before topping so it doesn't slump the filling.
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