Prepare the crust:

1. Line an 8-inch springform pan with parchment paper.
2. In a medium mixing bowl, stir together the cookie crumbs and melted butter until well mixed. If you use whole graham crackers, add the crackers into a food processor or blender and process until fine crumbs form. Then, add in the melted butter and stir to combine.
3. Press the crumb mixture firmly into the bottom base and the wall of the lined springform pan. Freeze for at least 15 minutes, allowing the crust to set before filling.

Prepare the filling:

1. In a large mixing bowl, mix the softened cream cheese, yogurt, sugar, vanilla extract, lemon juice, and flour using a hand mixer until smooth, about 2 minutes. Scrape down the sides of the bowl to help mix the batter evenly.
2. Add eggs one at a time and beat until just blended. Do not overmix to avoid cracking during baking. Fold in the blueberries until evenly distributed.

Assemble and bake:

1. Preheat oven to 325F.
2. Carefully pour the cheesecake filling into the chilled crust and use a spatula to smooth out the surface. Gently tap the pan on the counter to remove air bubbles from the fillings.
3. Transfer the pan to the middle rack in the oven and bake for 1 hour.
4. After an hour, turn off the oven and let the cheesecake sit inside for another 30 minutes. This prevents the cheesecake from cracking from a sudden drop of temperature. (However, don't stress if the cheesecake cracks as we will be covering the top with blueberry sauce).

Chill and serve:

1. Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes.
2. Top the cheesecake with blueberry sauce (at room temperature) and refrigerate for 4 hours or overnight.
3. Slice and serve.