Preheat the oven to 325°F (160°C) and prepare a 9-inch springform pan by wrapping the bottom with parchment paper and greasing the edges.
For the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons sugar. Press the mixture evenly into the bottom of the prepared pan and bake for 10 minutes. Remove and let cool while preparing the filling.
For the lemon blueberry filling: In a large bowl, beat the cream cheese on medium speed until smooth. Add 1 cup sugar and beat until well incorporated. Mix in the flour, then the sour cream.
Pour in the 6 tablespoons of lemon juice and stir in the lemon zest. Gently fold in the fresh blueberries, being careful not to crush them. Pour the filling into the cooled crust.
Bake the cheesecake for 55 to 60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool inside for 1 hour before opening the door. Then let it cool completely at room temperature.
For the blueberry compote: In a small saucepan, add 1 cup sugar, 1 cup fresh blueberries, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally until the berries pop and the mixture turns into a syrupy compote. Let cool slightly before spreading over the chilled cheesecake.
Chill the cheesecake in the refrigerator for at least 4 hours, or ideally overnight, before serving.
Once set, release the springform pan, and garnish with fresh mint or additional blueberries before slicing.