Ingredients: base: 200 g digestive or graham crackers 100 g unsalted butter

Ingredients: base: 200 g digestive or graham crackers 100 g unsalted butter, melted 1 tablespoon sugar Filling: 500 g cream cheese, at room temperature 200 g of natural Greek yogurt (Sugar free) 150 g sugar 3 large eggs 1 teaspoon vanilla extract 1 tablespoon lemon juice 1 tablespoon flour (to stabilize) 200 g fresh or frozen blueberries Topping: 150 g fresh blueberries 2 tablespoons sugar 1 tablespoon lemon juice 1 teaspoon lemon zest (Optional) 1 tablespoon water Instructions: Prepare the Base: Preheat the oven to 175°C (350°F). Crush the cookies until you get fine crumbs (you can use a food processor). Mix the cookie crumbs with the melted butter and sugar until well combined.. Press the cookie mixture into the bottom of a 9-inch springform pan. (9 inches) to form a compact base. Bake the base for 10 minutes, Then remove and let cool while you prepare the filling.. Prepare the filling: Reduce the oven temperature to 160°C (325°F). In a large bowl, Beat the cream cheese with the sugar until smooth and creamy. Add the Greek yogurt and mix until well combined.. Add the eggs one by one, beating after each addition. Do not overbeat to avoid cracks forming in the cheesecake.. Add the vanilla, lemon juice and flour. Mix until combined. Gently fold in the blueberries with a spatula.. Baking the cheesecake: Pour the cheese mixture into the mold with the cookie base. Place the mold on a baking sheet and fill it with hot water until it reaches halfway up the sides of the mold. (bain-marie). Bake for 55-65 minutes, or until the edges are firm but the center is still slightly wobbly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool slowly. (This helps prevent cracking