Step 1: Make the Cheesecake Layer

1. Preheat the oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and grease the sides.
2. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream and vanilla.
3. Pour the batter into the prepared pan and bake for 40–45 minutes, or until the center is set. Cool completely and refrigerate for at least 4 hours or overnight.

Step 2: Prepare the Lemon Cake Layers

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in lemon zest and juice.
4. Gradually add dry ingredients, alternating with buttermilk, until just combined.
5. Divide the batter between the pans and bake for 25–30 minutes. Let cool completely.

Step 3: Make the Blueberry Basil Compote

1. In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries start to release their juices.
2. Stir in the cornstarch slurry and cook until thickened. Remove from heat and stir in basil. Cool completely.

Step 4: Assemble the Cake

1. Place one lemon cake layer on a serving plate. Spread a thin layer of frosting on top.
2. Add the cheesecake layer and spread a thin layer of frosting. Place the second lemon cake layer on top.
3. Frost the entire cake with the remaining frosting.

Step 5: Decorate and Serve

1. Drizzle the blueberry basil compote over the top and let it drip down the sides. Garnish with fresh blueberries and basil leaves if desired.