-Set the oven to 160 degrees.

-Turn the oat biscuits into powder by passing them through the rondo. Mix with melted butter to obtain a homogeneous base.

-Spread this mixture on the base of a springform cake tin, press it properly and cool it in the refrigerator for 15-20 minutes.

-Beat cream cheese in a mixer until smooth. Add powdered sugar and beat again.

-Add the eggs one by one and whisk each well. Add vanilla extract and lemon juice and mix.

-Add the yogurt and mix. Finally, add the blueberry and whisk until the mixture is homogeneous.

-Pour the mixture you prepared on the biscuit base in the cake mold.

-To cook cheesecake using the water bath method, fill a larger tray with hot water and place the cheesecake inside.

-Bake in a preheated 160 degree oven for about 45-50 minutes. When the cheesecake is shaken slightly, the center should vibrate slightly, but not completely solidify.

-Remove the cheesecake from the oven and let it cool at room temperature. Then rest in the refrigerator for at least 4 hours, or preferably overnight.

-For the blueberry sauce, put the blueberries, sugar, and starch in a saucepan. Cook over low heat, stirring, until it starts to boil. After boiling, cook for another 1-2 minutes, the mixture should thicken. Remove from the heat and add the lemon juice.

-Pour the blueberry sauce over the cheesecake and serve by slicing.

Bon Appétit!