Preheat oven to 450. Spray cocottes with cooking spray and roll out puff pastry into a thin layer. Blanket overtop each cocotte and press into the sides in an even layer. Trim any excess pastry off the top. Transfer to the fridge while you make the batter.

In a large bowl, beat cream cheese and sugar until creamy and combined. Add egg, cream and vanilla and mix on low until combined. Add cornstarch and flour and mix again until batter is smooth.

Pour into each of your cocottes until just above the top. Add blueberries, making sure some or all sink into the batter. The more that stay on top will create cracks in your cheesecake (not a big deal but will change the surface a little bit).

Bake for 7 min, then turn in the oven and back for another 7 min. Bump heat up to 475 and bake for an additional 3 min. The top should be nicely browned. Cake might still seem undercooked, but once it cools it will firm up a bit.

While cakes are baking make your blueberry compote by adding blueberries, sugar, honey and lemon to a saucepan. Cook on medium/low heat stirring often (about 10-15 min). The fruit should breakdown and the sauce will thicken when it cools slightly. Serve like that or use an immersion blender (or food processor) to blend further. Remove cakes from cocottes and let them cool. Top with compote right before serving. Enjoy!