Line a 12-cup muffin tin with baking cup liners.

In a food processor, grind up the graham crackers into fine crumbs. You can also smash them up in a zipper bag and transfer them to a bowl.

Pour the melted butter evenly onto the graham cracker crumbs. Sprinkle in a pinch of kosher salt and grind until the crumbs look like wet sand and hold together when pressed in between your fingers.

Press one tablespoon of crumbs onto the sides of each cup liner. Then add another tablespoon into the bottom of the liner and tamp down with a measuring spoon. Fill in any holes or uneven spots with more crumbs.

Transfer to the refrigerator or freezer to chill and set.

In a medium bowl, whisk together the cream cheese, lemon juice, vanilla, salt and granulated sugar. Make sure the mixture is very slack and has no lumps or it won't combine well with the whipped cream. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, or using a hand mixer, whip the cream and powdered sugar to stiff peaks. Be careful not to over-whip.

Using a flexible rubber spatula, fold in the whipped cream into the cream cheese mixture in four additions. Make sure everything is combined, but don't mix too much that you deflate the whipped cream.

Using a piping bag (a small cookie scoop or a zipper bag with the tip cut off would also work well) fill each graham cracker crust with the cheesecake mixture. Chill, covered, for several hours to set, but overnight is best.

For the blueberry compote, add half the blueberries, the granulated sugar, lemon juice, water to a sauce pan. Sift in the cornstarch and mix well. Cook the mixture on medium heat, breaking up the berries with the back of a wooden spoon, until it is purple, saucy and bubbling. Fold in the rest of the blueberries and the vanilla and turn off the heat.

Once the compote has cooled down, spoon over the mini cheesecakes.