Preheat oven to 325°F (165°C). Line a muffin tin with 12 paper liners.
In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press the mixture into the bottoms of the liners to form crusts.
Bake the crusts for 5 minutes, then remove from the oven and let them cool slightly.
In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla, sour cream, and flour until fully combined.
Spoon the cheesecake filling evenly over the crusts in the muffin tin, filling each cup nearly to the top.
Tap the tray gently to remove any air bubbles.
Bake for 18–22 minutes, or until the centers are set but still slightly jiggly.
Let the cheesecakes cool completely in the tin, then refrigerate for at least 2 hours or overnight.
To make the blueberry topping, cook the blueberries with a little sugar over medium heat until thickened. Allow to cool.
Top each mini cheesecake with the blueberry compote and optional jam for extra sweetness.
Serve chilled, optionally garnishing with extra fresh berries or whipped cream.