• Preheat the oven to 350 F.
• Grind the cookies in a food processor or crush them with a rolling pin.
• Mix cookie crumbs with melted butter.
• Wrap the outside of a 9-inch cheesecake pan with foil. This helps keep anything from dripping through the bottom of the pan.
• Press the crumb mixture into the bottom and sides of the pan.
• Bake the crust in the oven for 12-15 minutes at 350F. Then remove and allow to cool. Reduce oven to 300F.

Cheesecake Filling:

• In a bowl, mix cream cheese and yogurt
• Add sugar, cornstarch, and lemon zest. Mix well.
• Add lemon juice and eggs, and mix well.
• Stir in blueberries.
• Pour the prepared cheesecake mixture into the cooled crust. Pop it in the oven for 50-55 minutes at 300F.

Blueberry Sauce Topping:

• While the cheesecake is baking we can prepare the blueberry sauce. Mix berries with powdered sugar and lemon juice.
• Boil the sauce over low heat for 8 minutes, stir
• Then strain the sauce if you do not want it to drip down the sides of the cheesecake. If you don’t mind it running down you can leave it as is.
• Allow sauce to cool to room temperature.
• Put a layer of strained (or non-strained if you don’t mind it a little runny) berry mixture on top of the cheesecake.