FOR THE CHEESECAKE BASE: – 2 ¼ cups crackers – ½ pack and 1 tbsp unsalted butter, melted FOR THE CHEESECAKE FILLING: – 2 ⅔ cups cream cheese, room temperature – ½ cup Greek yogurt – ¾ cup powdered sugar – 2 tbsp cornstarch – 1 lemon for zest and 1 tbsp juice – 3 large eggs – 1 tsp vanilla extract – 1 cup fresh blueberries FOR THE LEMON BLUEBERRY SAUCE: – 2 cups fresh blueberries – ¼ cup powdered sugar – 1 tbsp lemon juice – Mint, optional for garnish