Greek Yogurt Cheesecake - cooking spray

Method

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray.
• Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet.
• Put the pita chips into a food processor and pulse until fine.
• Add the butter and process until the crumbs are moistened.
• Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan.
• Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes.
• Cool completely.
• Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 teaspoon salt in a food processor and process until well blended and smooth.
• Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes.
• Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.
• Meanwhile, put the blueberries and pineapple juice in a medium saucepan and bring to a boil.
• Reduce heat to low and cook for 5 minutes, then remove from heat.
• Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes.
• Stir the dissolved gelatin into the hot blueberry mixture until combined.
• Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours.
• After chilling the cheesecake, remove the springform ring.
• Slice and serve, topped with the blueberry sauce.
• If the sauce is too thick, rewarm it in the microwave for 20 seconds at a time before spooning over the cheesecake.