Preheat your oven to 325°F (160°C).
Crush the graham crackers into fine crumbs and press them firmly into the bottom of a small, lightly greased oven-safe ramekin or mini springform pan.
In a blender or mixing bowl, combine the Greek yogurt, egg whites, and vanilla protein powder, processing until the mixture is completely smooth.
Pour the cheesecake batter over the graham cracker base and smooth the top with a spatula.
Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
While the cheesecake bakes, place the blueberries, lemon juice, honey, and cornstarch in a small saucepan over medium heat.
Simmer the blueberry mixture for 5-7 minutes, stirring occasionally and mashing some berries, until the sauce has thickened into a bubbling compote.
Remove the cheesecake from the oven and allow it to cool at room temperature, then refrigerate for at least one hour.
Top the chilled cheesecake with the warm or cooled blueberry compote before serving.