Greek Yogurt Cheesecake with Blueberry Sauce

INGREDIENTS

2 cups

graham cracker crumbs (from about 12 sheets of graham crackers)

1/4 cup

granulated sugar

1/2 cup

unsalted butter (melted, 1 stick)

salt

14 oz

2% plain Greek yogurt

16 oz

cream cheese (room temperature, I used reduced fat)

eggs

1 cup

granulated sugar

1/4 cup

all purpose flour

1 1/2 tsp

pure vanilla extract

finely grated zest of 1 medium sized lemon (only use the yellow (no white))

2/3 cup

orange juice

2/3 cup

granulated sugar

1 1/2 tbsp

cornstarch

4 cups

fresh blueberries

1 tsp

finely grated lemon zest

1 tbsp

freshly squeezed lemon juice