• I like to blend this in powerful blender (I use a Vitamix).
• Put egg In blender. Add 4 tablespoons sour cream. Remaining sour cream will be for topping cheesecake once baked.
• If you mix with a mixer, make very sure all ingredients, especially the cream cheese are warm enough to mix. Sometimes I put the cream cheese in the microwave for ten seconds to warm it up.
• Spray the jars with a baking spray.
• Fill jars about halfway. They will puff up when baking, but will collapse down.
• Bake on a baking sheet at 325 degrees F. for about 15 minutes. Check at 10 minutes.
• Cool completely before refrigerating. Then, as an option, spread sour cream over cheesecake, prior to adding cooled blueberry compote.

Blueberry Compote

• Heat ingredients in saucepan until thickened on low about 20 minutes.. Allow to cool.
• It will thicken even more when it cools. If it still has too much liquid syrup after it cools, pour that into a separate container and use as a simple syrup.