Using a combination of recipes, I created this - may I say - masterpiece! It really was delicious, and surprisingly easy.
The Crust1.5 cups graham cracker or Oreo cookie crumbs (store bought or you can blend/crush some up)
6 tablespoons melted butter
Mix together and press evenly into the bottom of a 10 or 12 inch springform pan. Bake at 350 for 10 minutes until set. Remove from oven.
The Cheesecake3 packages 8oz cream cheese
1.5 cups sugar
4 whole eggs
1/2 cup plain greek yoghurt (or use regular yoghurt but don't take the watery part when it separates)
Beat together cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in yoghurt. Pour into pan and smooth out top. Bake at 350F fro 1 hour and 10 minutes. Then turn off oven, open the oven door and let stand for 15 minutes.
The Topping3 cups blueberries (I used frozen)
1/4 - 1/2 cup sugar
2-4 tablespoons water
Mix ingredients into a pot and bring to a boil at medium-high heat. Be careful not to burn. Simmer for 5-8 minutes until thickened, stirring occaisionally. Remove from heat and let cool.
Pour cooled topping over cooled cheesecake and refrigerate at least 2 hours - the more the better. (I made mine two days ahead of time.) Remove from springform pan, slice, serve and enjoy!
(As a starting point I used recipes from The Joy of Cheesecake (specifically for the crust) and Pioneer Woman's Blackberry Cheesecake.)