• preheat oven to 350 degrees
• in a food processor grind digestive biscuits to a fine crumb, then add melted butter to them and work it together.
• Press mixture on the bottom of the pan and up the sides about half way up the pan.
• Bake the crust for 12 minutes.
• Its always best to start out with room temperature cream cheese, it just mixes better.
• Whip your cream cheese and greek yogurt until it is smooth
• add eggs one at a time blending in before adding another.
• add lemon juice, zest, sugar, and flour. Continue mixing until batter is smooth.
• Pour batter into prepared cheesecake pan and place on the middle rack of the oven and bake for about 45 minutes or until done in the center

Blueberry topping

• In a small sauce pan add all your ingredients and bring to a boil for about 5 minutes.
• Remove from heat and allow to cool, the mixture will thicken as it cools.
• Top with blueberry topping once it has cooled. Make sure both the cheesecake and the topping have cooled sufficiently before topping your cheesecake, otherwise it will run off the sides.