Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper on the bottom — this prevents sticking and makes removal easier. Take 5 minutes.

In a medium bowl, combine 2 cups all-purpose flour, 1 cup granulated sugar, and 1/4 teaspoon salt. Mix with a whisk for 1 minute until well combined.

Cut 1/2 cup cold unsalted butter into small cubes. Add the butter pieces to the flour mixture all at once. Use a pastry cutter or fork to break the butter into the flour until it looks like coarse breadcrumbs (pea-sized pieces are fine). This takes about 3-5 minutes.

In a small bowl, whisk together 1 large egg yolk and 2 tablespoons cold water. Pour this mixture into the flour-butter mixture and stir with a fork just until the dough starts to come together — stop before it becomes fully cohesive. It should look slightly shaggy. This takes about 1 minute. Checkpoint: Your dough should hold together when squeezed but still have some visible dry bits.

Transfer the dough to your prepared springform pan. Using your fingers, press the dough firmly and evenly across the entire bottom of the pan, creating an even layer about 1/4 inch thick. Work from the center outward for best results. This takes about 5 minutes.

Place the pan in the preheated oven on the middle rack. Bake for 12-15 minutes until the crust is light golden brown — it should feel firm when tapped with a spoon but not dark. Set on a wire rack and cool completely, about 15 minutes. The crust will crisp up as it cools.

While the crust cools, prepare the lemon filling. Pour 1 cup heavy whipping cream into a medium mixing bowl. Using an electric mixer on high speed, whip the cream for 3-5 minutes until stiff peaks form (when you lift the beaters, the cream should stand straight up). Set the whipped cream aside in the refrigerator.

In a separate large bowl, add 8 ounces softened cream cheese (it should be soft enough to scoop easily). Beat the cream cheese with an electric mixer on medium-high speed for 2 minutes until smooth and creamy — there should be no lumps. Scrape down the sides of the bowl with a spatula.

Add 1/2 cup powdered sugar to the cream cheese and beat on medium speed for 1 minute until light and fluffy. The mixture should be pale and airy.

Pour 3 tablespoons fresh lemon juice into the cream cheese mixture and add 2 tablespoons fresh lemon zest and 1 teaspoon vanilla extract. Beat on low speed for 30 seconds just until combined — do not overmix or the filling may become thin. Checkpoint: Your lemon filling should be thick, creamy, and smell strongly of lemon.

Remove the whipped cream from the refrigerator. Using a rubber spatula, gently fold (don't stir) half of the whipped cream into the lemon cream cheese mixture with 8-10 slow strokes. Then fold in the remaining whipped cream with another 8-10 strokes until no white streaks remain. The filling should be light and fluffy.

Spread the lemon filling evenly over the cooled crust using an offset spatula or the back of a spoon. Work gently to avoid disturbing the crust layer. This takes about 3-5 minutes. Refrigerate the pan while you make the blueberry compote.

In a medium saucepan, combine 2 cups fresh blueberries, 1/4 cup granulated sugar, and 2 tablespoons water. Place over medium heat and stir occasionally. Cook for 5-7 minutes until the berries begin to break down and release their juice — you should see visible juice in the pan and some berries will pop open. The mixture will look thick and syrupy.

In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water to create a slurry (a thin paste). Stir this mixture into the hot blueberry compote. Cook for 1-2 minutes more, stirring constantly, until the compote becomes noticeably thicker and glossy — it should coat the back of a spoon and drip slowly. Remove from heat and let cool at room temperature for 10-15 minutes until it reaches about body temperature (not hot to touch).

Remove the dessert pan from the refrigerator. Spread or drizzle the cooled blueberry compote evenly over the lemon filling. You can leave some areas of the filling visible for visual contrast. This takes about 3-5 minutes.

Top the compote with 1/2 cup fresh blueberries scattered across the surface, and garnish with thin lemon slices if desired. Cover loosely with plastic wrap and refrigerate for at least 2 hours — this allows the flavors to set and the texture to firm up. Checkpoint: When fully chilled, the dessert should be firm but not rock-hard, and you should be able to slice it cleanly with a warm knife.

To serve, run a thin warm knife around the inside edge of the springform pan to loosen the dessert, then carefully release the spring. Use a clean warm knife dipped in hot water between each slice. Serve each slice with a small dollop of whipped cream on the side or top.