Preheat oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners. Mix the graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press 1 tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes until a golden-brown graham cracker crumb crust forms. Let cool completely.

Beat the softened cream cheese on medium speed until perfectly smooth. Add the sugar and beat for 1 minute. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract. Add the eggs one at a time, mixing on low speed until just combined to create a smooth pale yellow lemon cheesecake filling.

Divide the batter evenly among the cooled muffin cups. Bake for 15-18 minutes until the edges are set but the centers still have a slight jiggle. Let them cool in the pan at room temperature for 1 hour, then chill in the refrigerator for at least 2 hours.

While the cheesecakes chill, simmer the blueberries, sugar, and lemon juice in a small saucepan for 5 minutes. Mix the cornstarch and cold water into a slurry, then stir it into the simmering berries. Cook for 1-2 minutes until you achieve a glossy, vibrant purple-blue cooked blueberry compote with bursting berries. Let it cool completely.

Remove the chilled cheesecakes from the paper liners and place on a neutral ceramic plate. Top each with a spoonful of the dark purple syrup and compote. Garnish with a single tiny yellow lemon zest curl and a fresh green mint leaf. Serve immediately.