Step 1

Coat the pan (bottom and sides) with cooking spray (i.e., coconut oil). Cut a piece of parchment paper the size of the round bottom and place in the pan.

Step 2

Pulse in a food processor the graham crackers, almonds, walnuts, pumpkin seeds wheat germ. Remove to a bowl. Add the melted butter and blend well. Add the paleo flour for extra support to hold the nut mixture together more securely. Totally optional.

Step 3

Put into the spring form pan and pat down well firming the crust. Prebake/set in the preheated 325 oven for 6-8 minutes. Remove and let cool thoroughly.

Step 4

In a large mixing bowl, put the cottage cheese, whipped cream cheese, sugar, eggs and flour. Whisk together well. Add the lemon juice and zest. Blend together well. Pour into the pan.

Step 5

Place the pan on a cookie sheet. Bake in a preheated 325 oven about 60-65 minutes or until a toothpick basically comes clean from the center. (Note: Doneness also is evident when the top begins showing ‘cracks’ and crevices on top.)

Step 6

Remove to a cooling rack. Take a butter knife and gently move around the perimeter of the cheesecake loosening the sides.

Step 7

Disengage the pan when the cheesecake is completely cooled.

Step 8

If not serving immediately, cover well with plastic wrap and refrigerate. It helps refrigerate a few hours before serving. This helps to set the flavors and the texture of the cheesecake.

Step 9

When ready to serve, put the lemon yogurt on the top spreading around. Sprinkle on the blueberries. Refrigerate or slice immediately.