1. Preheat the oven to 350F, then grease the bottom and sides of a springform pan to prevent sticking.
2. Add your graham crackers to a food processor and pulse until crumbled.
3. Next, add the flour, sugar and melted butter.
4. Pulse to combine, then spread on the bottom of the springform pan.
5. Pat down with a spoon, then bake for 15 minutes until golden brown.
6. Allow to cool for at least 15 minutes before adding the filling.
1. Preheat the oven to 450F and bring 1 cup of water to a boil on the stove.
2. Add the cream cheese to a large bowl, then add one-fourth of the sugar at a time and use an electric mixer to combine the ingredients.
3. Next, add 1 egg at a time, beating for 1 minute between each.
4. Once that’s combined, add the Greek yogurt, vanilla extract and salt.
5. Use the electric mixer to beat the ingredients for 2-3 minutes until creamy.
6. Next, cover the outside of the springform pan with aluminum foil and place in a large baking dish.
7. Then, pour the cheesecake filling over the graham cracker crust.
8. Finally, pour the boiling water into the baking dish so that it surrounds the cheesecake.
9. Bake for 20 minutes at 450F, then reduce the heat to 250F and bake for 60 minutes.
10. Allow the cheesecake to completely cool before covering the springform pan with foil and refrigerating overnight.
1. Set ½ of the blueberries to the side.
2. Add all the remaining berries and sugar to a blender and pulse until combined.
3. Place a colander over a bowl and pour the berries into the colander to sift out the seeds.
4. Once the cheesecake has been refrigerated overnight and is ready to serve, add the compote and ½ cup blueberries to a small saucepan.
5. Heat over medium-low heat for 5 minutes, then allow to cool for 10-15 minutes
6. Serve the berry compote over the cheesecake.
