Blueberry and Greek Yogurt Cheesecake

Ingredients:

• 2 cups cinnamon sugar pita chips, lightly crushed
• 2 tbsp (30 g) butter, melted
• 1 480g package of plain Greek yogurt, 2% fat
• 220 g low-fat cream cheese, room temperature
• 3 large eggs
• 3/4 cup sugar
• 1/4 cup premium flour
• 1 teaspoon vanilla
• 1 teaspoon finely grated lemon zest
• 2 cups frozen blueberries
• 3/4 cup unsweetened pineapple juice
• 1 teaspoon unflavored gelatin

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 325°F (160°C). Spray a 9-inch springform pan with cooking spray. Line the bottom and sides of the pan with a large sheet of foil and place it on a rimmed baking sheet.
2. Place the pita chips in a food processor and pulse until finely ground. Add the butter and pulse until moist. Pour the mixture into the pan and press it into the bottom and sides by 1/2 inch. Bake until the crust is dry and fragrant, about 5 minutes. Cool completely.
3. Meanwhile, in a food processor, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest, and 1/2 teaspoon salt until smooth. Spread the mixture over the prepared crust.
4. Bake the cheesecake until set in the center, 40-50 minutes. Cool completely on a wire rack, then cover and refrigerate for at least 3 hours or overnight.
5. Meanwhile, combine the blueberries and pineapple juice in a medium saucepan and bring to a boil. Reduce heat to low and simmer for 5 minutes, then remove from heat. In a small bowl, dissolve the gelatin in 1 tablespoon of water and let sit for 5 minutes. Stir the dissolved gelatin into the hot blueberry mixture. Pour the sauce into the bowl, cover, and refrigerate for about 3 hours to thicken.
6. Once the cheesecake has set, remove from the pan. Slice and serve with blueberry sauce. If the sauce is too thick, warm it in the microwave for 20 seconds before pouring it over the cheesecake.