Preheat oven to 250F with rack at middle height.

In a bowl, combine blueberry powder, crushed grahams, sugar, and salt. In a separate bowl, mix melted brown butter and heavy cream until blended. Pour butter & cream into the dry mixture. Mix until well-combined and crumby. Some pieces will be larger and clumpier, while others are sandy and fine.

Pour crumb mixture evenly onto a large baking sheet. Bake for 25 minutes, remove from oven and let cool completely.

Pre-heat a large pan to medium heat on stovetop.

Combine blueberries, lemon juice, vanilla and sugar in a bowl. Mix until sugar is wet. Pour mixture into pan and bring to a simmer in a single layer (if possible) for 5-7 minutes, just until blueberries start to blister. Mix occasionally.

Stir cornstarch and water until combined. Mix into the blueberry sauce completely, and remove pan from heat.

Transfer finished blueberry sauce into a container or bowl, and place in refrigerator to cool completely.

Line bottom of springform pan with parchment paper.

In a bowl, combine graham cracker crumbs and sugar until fully mixed. Pour in melted butter and completely combine.

Transfer crust mixture into springform pan and press down gently to cover sides, then bottom. No pre-baking.

In a small bowl, rub together the lemon zest and sugar for 30 seconds.

In a large bowl, add one ingredient at a time, mixing in each ingredient just until combined and smooth.

First, fold the cream cheese until soft and smooth. Then, flour until just combined. Then vanilla and Greek yogurt. Then, the sugar and lemon zest. Next, fold in half the egg at a time.

If lumpy, simply pour through a sieve into another large bowl.

Pour half the cheesecake mixture into crust in springform pan.

Evenly sprinkle dried blueberry graham cracker crumbs (¼ cup to ½ cup) over that with a large helping of chilled blueberry sauce (about 2-3 tablespoons).