For the Crust:
In a bowl, mix the crushed biscuits with the melted butter.
Transfer the mixture into a 20 cm diameter mold.
Spread over the entire surface and flatten the base well.
For the Puree:
In a saucepan, add the blueberries, sugar and lemon juice, stir and boil for 5 minutes.
Pass well through a sieve.
For the filling:
Mix the cream cheese at room temperature with the sugar.
Add the yogurt and lemon juice, mix again.
Beat the cream with the sugar until fluffy.
Incorporate into the cheese mixture.
In a container, mix the gelatin with the water and let it swell for 10 minutes, then melt for 20 seconds in the microwave and add to the cream and mix.
Transfer 400 g of cream to another bowl.
In the remaining cream add 90 gr- blueberry puree.
Mix.
Pour the filling over the top, level it and put it in the freezer for 30 minutes.
For the jelly, pour the water, the remaining puree, and the sugar into a saucepan.
Boil for 1 minute, add the lemon juice and agar agar, return to the stove and boil for 2 more minutes.
Let the jelly cool to room temperature and pour over the blueberry layer.
Place in the freezer for 20 minutes.
Remove, add the remaining cream. Level the surface.
Refrigerate for 3-4 hours.
Remove the cheesecake from the refrigerator, decorate with fresh blueberries, mint and edible flowers.
