Fresh Blueberry Cheesecake

Prepare the Crust:
- Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, Greek yogurt, and lemon zest until thoroughly combined.
- Pour the filling over the cooled crust in the springform pan, spreading it evenly.
Bake the Cheesecake:
- Place the cheesecake in the preheated oven and bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour.
Prepare the Blueberry Topping:
- In a saucepan, combine the blueberries, water, sugar, and cornstarch over medium heat. Stir gently until the mixture comes to a simmer and begins to thicken, about 5-7 minutes.
- Remove from heat and let the blueberry topping cool slightly. Spread evenly over the cooled cheesecake.
Chill and Serve:
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set completely.
- When ready to serve, release the springform pan and transfer the cheesecake to a serving platter. Slice and enjoy!