Using a food processor or mini-chopper, pulse the vanilla wafers until finely ground. Remove ¼ cup of crumbs and set aside to use as garnish later.)

Using a medium bowl, combine the 1½ cups of vanilla wafer crumbs, brown sugar and melted butter; stir until fully combined.

Lightly butter or grease a 9”x3” springform pan. Press the vanilla wafer mixture evenly into the bottom and sides of pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)

Cover and refrigerate for 1 hour. (Note: For a sturdier crust, bake at 350°F for 10 minutes. Let crust cool before adding filling.)

Using a medium mixing bowl, stir gelatin, boiling water and lemon juice together until fully dissolved; let sit for 5 minutes.

Meanwhile, using an electric mixer, beat together cream cheese, yogurt, lemon zest, vanilla extract and sugar until well combined.

Using a large mixing bowl, stir together gelatin mixture with the cream cheese mixture. Add whipped topping and stir until just combined.

Pour mixture over cooled crust. Cover and freeze for 4 hours, or overnight.

Before serving, combine the whipping cream and powdered sugar; beat until stiff peaks form.

Transfer whipped cream into a piping bag fitted with a large star tip; decorate top of cheesecake.

Sprinkle vanilla wafer crumbs on top of cheesecake.

Garnish top of cheesecake with fresh blueberries before serving.