Prepare the blueberry purée by combining the blueberries, icing sugar and lemon juice in a small saucepan. Heat over a medium heat until the icing sugar has dissolved and the blueberries are soft. Remove from the heat and press three-quarters of the mixture through a fine sieve sat over a bowl.
Reserve the remaining quarter to spoon on top of the cheesecakes as a garnish. Transfer the purée to a small plastic bottle and chill until needed. Cover the reserved quarter of the fruit and chill until needed.
Pre-heat the oven to 200°C.
Combine the fine biscuit crumbs with the melted butter until you have the consistency of wet sand. Use this mixture to line the base of an 4 x 8cm individual springform cake tins. Transfer to the fridge to chill.
Meanwhile, beat the low-fat cream cheese in a large mixing bowl using an electric hand held whisk until smooth and creamy, usually 2 minutes. Add the caster sugar and the plain flour and mix again for 1 minute. Add the vanilla extract and lemon juice and then the eggs and egg yolk, one at a time, beating between additions. Add the sour cream and mix until smooth. Pour into the biscuit bases and tap gently on the side to release any trapped air bubbles.
Transfer to a baking sheet and bake for 10 minutes at 200°C before reducing the temperature to 110°C. Bake for a further 20 minutes then turn off the oven and open the door, allowing the cheesecake to sit in the oven for 2 hours. Once cool, remove from the springform tin and sit on serving plates.
Garnish each with a teaspoon of the blueberry compote, and a sprig of mint. Dot a little of the purée on the plate to the side and serve.
This pudding is very rich and indulgent so shouldn't be eaten too often. But it's perfect for those special occasions!