Greek Yogurt Cheesecake with Blueberries

For the crust: Melt butter in a small saucepan over medium-low heat, allowing it to develop a rich aroma and forming a layer of golden brown bits on the bottom. Resist the urge to increase heat, as this will result in burnt butter.

Concurrently, grind graham crackers, brown sugar, and salt in a food processor until they reach a fine powder. Gradually pour the nutty butter into the powdered mixture while the processor is in operation, ensuring a uniform blend. Press this combined mixture firmly into the bottom and sides of a 10-inch tart pan with a detachable base. Allow it to solidify for 20 minutes or refrigerate for 1 hour.

For the filling: Combine gelatin and cold water in a small bowl, allowing them to mingle for 5 minutes before microwaving until the gelatin dissolves. This should take approximately 10 seconds.

Using an electric mixer, beat cream cheese in a bowl until it reaches a smooth consistency. Introduce yogurt, white sugar, lemon juice, lemon zest, salt, and vanilla into the mixture, blending until well combined. Incorporate the gelatin into this mixture, ensuring it is fully incorporated. Pour the resulting mixture into the chilled crust. Refrigerate until set, approximately 2 hours.

For the topping: In a separate bowl, combine blueberries, brown sugar, poppy seeds, lemon juice, and lemon zest. Spoon this mixture over the cheesecake.