For the Cheesecake
- ½ cup Blueberries
- ¾ cup Sugar
- 1 tsp Lemon zest
- 22 nos Oreo Cookies, finely crushedBuy
- 3 tbsp Butter, melted
- 2 cups Cream cheese, softened
- ½ cup Greek yoghurt
- 2 nos Eggs
Take a small saucepan. Put it on medium heat. Add the blueberries and 2tbsp of sugar. Stir constantly.
Lower the heat to medium-low and let the mixture simmer for three to five minutes, or until it is of thick consistency. Keep stirring frequently. Remove the pan from the heat.
Stir in the lemon zest. Let the mixture cool completely.
Preheat the oven to 160°C. Take a 13x9-inch pan. Line it with foil and spray the pan with cooking spray.
Take a bowl. Add the Oreo Cookie crumbs and butter. Mix well.
Transfer the cookie mixture to the pan. Press the mixture onto the bottom of the pan.
Take a large bowl. Add the cream cheese and remaining sugar. Beat it with a mixer until it is well blended.
Add the greek yoghurt. Beat it for 1-2 minutes until well combined.
Add the eggs, one at a time. Beat it on low speed after adding each egg.
Pour this cream cheese mixture on the cookie crust.
Top it up with the blueberry mixture. Use a knife to swirl the blueberry topping gently.
Bake it for 30 minutes or until the centre is almost set. Let it cool completely.
Refrigerate for four hours.