Preheat your oven to 325°F (160°C). If using a pre-made crust, skip this step. If making your own, prepare the tart crust according to your recipe, pressing it into a 9-inch tart pan. Bake it until golden and set aside to cool.

In a large bowl, beat the cream cheese, sour cream, sugar, lemon zest, lemon juice, and vanilla extract until smooth. Add the eggs, one at a time, and beat until fully combined.

Pour the filling into the cooled tart shell. Bake the tart for 25-30 minutes, or until the center is set but still slightly wobbly.

Let the tart cool completely at room temperature, then chill it in the refrigerator for at least 2 hours.

In a small saucepan, combine the blueberries, honey, and cornstarch. Heat over medium heat, stirring occasionally, until the mixture thickens and the berries burst. Remove from heat and allow it to cool.

Once the cheesecake filling has chilled, spoon the blueberry compote evenly over the top of the tart. Slice the tart and serve chilled, garnished with extra fresh blueberries if desired.