Greek Style Blueberry Cheesecake

Crust 

In a small bowl  combine the graham cracker crumbs, sugar and melted butter. With a fork stir until well combined.  Line a 7 inch springform pan with parchment paper. Pat down the graham crumb mixture pressing the crumbs about an inch up the sides of the pan. Place the pan in the freezer as you prepare the filling.

Filling

Place the softened cream cheese in a mixing bowl. Beat well on medium speed until soft and creamy. Now add the sugar and the blueberry powder. Mix until well blended. Add the eggs one at a time, mixing well after the first egg. Add the sour cream, lemon zest and vanilla. Mix until blended well.

Get the springform pan out of the freezer, pour the cheesecake filling inside. Wrap two layers of foil on the bottom of the pan, and lace one on top. This will prevent water getting inside the pan. Pour 1 1/2 cups water in the Instant Pan, place the springform pan on a trivet.

Place the lid on the instant pot, make sure the valve is set on sealing. Manually set the time on 33 minutes. When the time is up allow the instant pot to naturally release for 20 minutes. After 20 minutes remove the springform pan from the instant pot. The very center should still be a bit jiggly. Remove all of the foil from the springform pan, place the pan on a tea towel. 

Greek Yogurt Topping

In a small bowl whisk the topping ingredients. Pour over the cheesecake. Allow to cool on the counter top for 30 – 45 minutes. Place in the refrigerator and chill several hours before serving.

Blueberry Sauce

In a medium sauce pan over medium heat combine the blueberries, honey and lemon juice. Bring the mixture to a boil. Cook until thickened about 15 – 20 minutes. Remove from the heat and let cool completely.

Garnish

Garnish the top of the cheesecake with a sprinkling of crushed freeze dried blueberries, some fresh blueberries and fresh mint.

Serve

Serve a slice of  cheesecake with the blueberry sauce.