1. Preheat the Oven:
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.

2. Make the Crust:
In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Spoon about 1 tablespoon of the crust mixture into the bottom of each muffin cup and press it down gently with the back of a spoon to form a solid base.

3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, sugar, lime zest, lime juice, and a pinch of salt. Beat until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Fill the Cupcakes:
Spoon the cheesecake mixture over the prepared crust in each muffin cup, filling each about 3/4 of the way full. Smooth the tops with a spatula.

5. Bake the Cupcakes:
Bake the cheesecake cupcakes in the preheated oven for 20-25 minutes or until the edges are set and the centers are slightly jiggly. Remove from the oven and let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours or until fully chilled.

6. Make the Blueberry Topping:
In a small saucepan, combine the blueberries, sugar, and lime juice. Heat over medium heat, stirring occasionally, until the blueberries release their juices and begin to soften (about 5-7 minutes). If you’d like a thicker compote, add the cornstarch-water mixture and cook for another minute, stirring until thickened. Remove from heat and let the topping cool to room temperature.

7. Assemble the Cupcakes:
Once the cheesecake cupcakes are chilled, top each one with a spoonful of the blueberry compote. Garnish with extra lime zest or a few whole blueberries for a decorative touch.