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To make cheesecake:
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1. Preheat the oven to 350u00b0. Coat an 8-inch square baking pan with non-stick spray.
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2. Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.
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3. Gently beat cream cheese, 1/4 cup sugar and 1 tsp vanilla extract until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, 1 Tbsp lemon juice, and flour until just mixed. Fold in 1 cup fresh blueberries and pour over graham cracker crust.
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4. Place the cheesecake pan in a larger baking pan, about 9 x 12 inches with about an inch of water on the bottom to make a water bath. Bake 25 to 28 minutes or until center is almost set and remove. Cool to room temperature. Chill a few hours in the refrigerator.
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For the blueberry sauce:
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1. While the cheesecake cools, make the sauce: In a saucepan over medium heat, combine the 1 1/2 cup blueberries, 1/2 cup of water, 1/3 cup sugar and 1Tbsp lemon juice. Stir frequently, and bring to a low boil.
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2. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
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3. Slowly stir the corn starch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 3 minutes.
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4. Remove from heat and gently stir in 1/2 tsp vanilla extract.
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To serve, after cheesecake has chilled, cut into 9 squares and top with blueberry sauce.
