MINI LEMON BLUEBERRY CRUMBLE CHEESECAKE

Preheat the oven to 325F. Spray a 6” cheesecake or springform pan, then line the bottom with a 6” parchment paper circle and spray again.
Crust: In a small bowl, mix together the processed lemon cookies, sugar and melted butter.
Pour into the pan, and use your hands to press the crust into the bottom and halfway up the sides. Use the bottom of a glass to compact the bottom. Bake for 10 minutes, then remove from oven and set aside.
Crumble: Combine the ingredients in a small bowl, and mix until combined. Place into the fridge while you make the cheesecake batter.
Cheesecake: In a large bowl, using a handheld mixer or stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Add in the granulated sugar, and beat until combined.
Then, add in the greek yogurt, vanilla, lemon juice, and lemon zest. Beat until creamy.
Add in the eggs one at a time on low speed, until smooth. Try to add as little air as possible here!
Pour the cheesecake batter on top of the crust.
Dollop 2-3 spoonfuls of blueberry jam on top, and spread. Then, sprinkle blueberries across the top, and finish with a the crumble topping.
Prepare a water bath. Wrap the pecan with foil. Place the pan inside a roasting pan and fill with hot water, filling up a little less than halfway of the pan.
Bake at 325F for 60-70 minutes, until edges are set and the middle slightly jiggles.
Cool to room temp on a cooling rack. Then cover with foil and chill for at least 6 hours or overnight.
Slice and serve.
Enjoy!