Mini Cheesecakes with Cherry Rhubarb Compote

Compote

4 stalks rhubarb, trimmed and sliced into 1-inch pieces
1⁄2 c cherries, fresh or frozen
1⁄2 c granulated sugar
2 cardamom pods, flattened with the side of a chef knife (optional)
1 T tapioca flour or cornstarch
1 t vanilla bean paste or extract
Pinch salt

Crust

1⁄2 c graham cracker crumbs (about 8 squares)
2 T butter, melted
Pinch of salt
2 T granulated sugar

Filling

8 oz cream cheese, at room temperature
1⁄4 c sugar
1⁄2 c plain whole-milk Greek yogurt
1 T flour
Pinch of salt
1 t vanilla bean paste, or vanilla extract
2 eggs, room temperature

Make the compote first so it has time to cool and thicken. In a medium saucepan, combine rhubarb, cherries, sugar, cardamom pods and tapioca. Add 1⁄4 cup water, stir, and bring to a boil. Lower heat and let fruit simmer until rhubarb has softened but is not falling apart, about 15 minutes depending on the size of your stalks. Remove from the heat, stir in vanilla, and let cool.

Spray 2 4-inch springform pans with cooking spray. Cut out 2 parchment circles to line the bottom of the pans. Spray parchment.

Preheat the oven to 350 degrees. Stir together the cracker crumbs, butter, salt, and sugar in a medium bowl. Divide the mixture evenly between the two prepared pans and press into the bottom and flatten with the back of a spoon. Bake for 12 minutes until the crust is set. Remove from the oven and let cool. Reduce oven temp to 300 degrees.

In a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and smooth, about 3 minutes. Add yogurt, flour, salt and vanilla and mix for another minute. Add eggs one at a time, beating well after each addition and scraping down the bowl as needed.

Place the springform pans on a sheet pan and divide the cream cheese mixture evenly between the two. Rap the sheet pan on the counter a couple of times to remove any bubbles in the batter. Transfer sheet pan containing the cakes to the oven. Fill sheet pan with about an inch of boiling water. Bake cheesecakes 30-35 minutes until filling in the center is just set. Transfer cakes to a wire rack to cool for 15 minutes. Run a knife around the edge of the pans and loosen the springs. Cool to room temperature then refrigerate at least 3 hours.

Place blueberries in a saucepan with the sugar and lemon juice. Cook for 8 minutes until berries soften and begin to fall apart. Combine cornstarch and water and stir mixture into the blueberries. Bring to a boil and cook until thickened for 2 minutes. Remove sauce from the heat and allow to cool.

To serve, spread cherry rhubarb compote on top.