Blueberry Swirl Cheesecake

Crust

• 3 oz unsalted butter, cubed (1 in.), plus extra to grease
• 8 oz graham crackers, broken into pieces
• ⅛ tsp salt

Blueberry Swirl

• 2 oz sugar
• 1 lemon, thin peel only, no pith, plus 2 tbsp juice, divided
• 6 oz fresh blueberries, plus extra to garnish
• 1 tsp unflavored gelatin powder, unsweetened

Cheesecake Filling

• 2 oz sugar
• 1 lemon, thin peel only, no pith, plus 2 tbsp juice, divided, plus extra zest, to garnish
• 4 oz heavy whipping cream
• 1 tsp unflavored gelatin powder, unsweetened
• 8 oz cream cheese, room temperature, cubed (1 in.)
• 4 oz plain yogurt
• ⅛ tsp salt