Preheat oven to 350 degrees Fahrenheit.

Combine crust ingredients in a mixing bowl. Press one and a half tablespoons of the mixture into each bottom of 18 mini cheesecake pans or mini muffin tins.

In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat cream cheese and sugar for two minutes until smooth and creamy. Scrape down the sides of the bowl.

With the mixer running, add eggs and yolk, one at a time, scraping down the sides of the bowl after each addition.

Stir in flour, white chocolate, vanilla, and salt until just combined and smooth.

Pour filling into crusts and bake for 25 minutes, or until the centers have set.

Meanwhile, prepare the blueberry compote topping. Place all ingredients in a small saucepan and stir to combine.

Cook over medium-low heat and let simmer, stirring occasionally, for 15 minutes, or until blueberries have released their juices and the mixture becomes a thick syrup. Let cool before serving.

Let cheesecakes cool completely before removing from pan. Top each cheesecake with two teaspoons of blueberry compote and serve.