Lower oven to 300F
With a paddle attachment., beat the cream cheese and powdered sweetener at medium-low until fluffy. Add eggs, one at a time, while continuing to beat. Add lemon, vanilla and sour cream to batter and mix through.
Pour 3/4 of the blueberry compote mixture into the batter and slowly stir 1-2 times. I like the look of blueberry ribbons in the cake so I do not over mix.
Pour filling into pan and over the crust, smoothing the top with a spatula
Drizzle a bit of the remaining compote on top and carefully swirl the top with a butter knife.
Bake for 1 hour.
Open oven door and let cool for one hour, and further cool on wire rack to room temperate before placing in refrigerator to cool overnight (this prevents it from cracking).
Serve with whipped cream and fresh blueberries.