In a medium saucepan, combine the blueberries, maple syrup, water, lemon juice, lemon zest, and vanilla. Stir and bring to a gentle simmer over medium-low.

Simmer for 10–13 minutes, stirring occasionally. It’s fine if some berries stay whole. Reduce heat to low during the last few minutes. When you can drag a spoon across the bottom and it leaves a trail before filling in, the compote is done. Set aside to cool.

In a bowl, whisk together the flour, oats, brown sugar, baking powder, salt, and cinnamon. Drizzle in the melted butter and stir until evenly moistened and clumpy. Set aside.

Preheat the oven to 325°F (165°C). Line a 9×13 inch pan with parchment.

Add the graham crackers and caramel popcorn to a food processor. Pulse until fine crumbs form. If doing by hand: crush in a ziptop bag using a rolling pin until very fine.

Add the melted butter and mix until the texture resembles almost wet sand. Press the crust firmly into the lined pan, really pack it in.

Bake for 15 minutes, then set aside while you prepare the cheesecake.

In a large bowl or stand mixer, beat the cream cheese until completely smooth. Add the sugar and mix until fluffy and combined.

Mix in the sour cream, vanilla, lemon juice, and salt.

Add the eggs one at a time, mixing on low speed just until incorporated (don’t overmix).

Pour the cheesecake batter over the pre-baked crust. Tap the pan on the counter a few times to bring any bubbles to the surface.

Spoon half the blueberry compote over the top and gently swirl or leave in pockets. Sprinkle the crumble evenly across the surface.

Bake at 325°F (165°C) for 40–45 minutes. The center should jiggle like Jell-O, and the edges should be slightly puffed. Alternatively, the center should read 155°F on a thermometer.

Let cool on a wire rack for 1 hour, then cover tightly and refrigerate for at least 5 hours or overnight.

Cut into bars. Top each one with a dollop of Cool Whip and a spoonful of the reserved blueberry compote.