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Beat cream cheese in an electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Place a Nilla Wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers, about 2/3 full. Bake for 20 minutes, until cakes are set and just starting to turn light brown on top. Cool completely.
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For the compote- combine 1 cup of the blueberries, water, sugar and lemon juice in a saucepan. Cook over medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Allow to cool to room temp.
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