Method :

Crush the digestive biscuits to make a coarse powder.

Add sugar and mix both till combined.

Melt butter and add it to the crushed biscuits and mix with a spoon.

Line a muffin tin with paper liners or grease silicone baking moulds with butter.

Place equal amounts of the crushed biscuits crust in the base and level it with your fingers.

Cover with cling wrap and refrigerate till filling is ready.

Preheat oven to 150CIn a mixing bowl add the cream cheese and beat it till it turns creamy and smooth. I used stand mixer.

Add sugar and salt and mix.

Add the egg and mix till it is incorporated. Do not over mix or beat on high speed as that will add too much air.

Add vanilla extract, lemon zest and yogurt and beat til it is incorporated.

Add the filling on top of the crust.

Bake for 16-20 minutes or till it turns firm. The center should wobble a little.

Remove from oven and let it cool completely.

Cover with cling wrap and refrigerate for 4-5 hours or longer. Covered and refrigerated cheesecakes stay good for several days.

In a saucepan add sugar, cornflour, water, salt and cinnamon if using.

Mix till sugar dissolves and it turns smooth.

Add washed blueberries and mix over low heat.

Cook for about 3-5 minutes till the sauce thickens. Some blueberries will break.

Switch off flame. Add vanilla extract and lemon zest if using. Add lemon juice and mix.

Let it cool completely and refrigerate in airtight container. It stays good for a week.

To serve remove the cheesecake from refrigerator, peel paper liner or remove from mould and place on serving plate.

Add some blueberry sauce on top.

You can also serve with fresh berries and drizzle some chocolate sauce.