Adapted from the recipe in SHAPE magazine 3/2009: Vanilla Bean Cheesecake with Blueberry Compote. The original has a blueberry compote from 2.5 c fresh or frozen blueberries, 1/3 c water, 1/4 c sugar, combined in a saucepan and simmered over low heat for 10 minutes, served warm over cake. The cheesecake also called for 2 vanilla beans (seeds only) but these are very expensive (at about $12 for two beans!) so I doubled the vanilla extract. I also doubled the applesauce in the crust, as it made it hold together better.