-
1
Position an oven rack in the center of the oven and preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray.
-
2
Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet.
-
3
Put the pita chips into a food processor and pulse until fine.
-
4
Add the butter and process until the crumbs are moistened.
-
5
Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan.
-
6
Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes.
-
7
Cool completely.
-
8
Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 teaspoon salt in a food processor and process until well blended and smooth.
-
9
Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes.
-
10
Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.
-
11
Meanwhile, put the blueberries and pineapple juice in a medium saucepan and bring to a boil.
-
12
Reduce heat to low and cook for 5 minutes, then remove from heat.
-
13
Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes.
-
14
Stir the dissolved gelatin into the hot blueberry mixture until combined.
-
15
Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours.
-
16
After chilling the cheesecake, remove the springform ring.
-
17
Slice and serve, topped with the blueberry sauce.
-
18
If the sauce is too thick, rewarm it in the microwave for 20 seconds at a time before spooning over the cheesecake.
