Preheat your oven to 375 degrees F and spray a 9” springform pan with nonstick cooking spray.

In a food processor, pulse the graham crackers until finely ground. Transfer to a bowl and mix in Coffee Hawaij spice blend, cinnamon, sugar, kosher salt, and melted butter until it resembles wet sand.

Pour the crumb mixture into the prepared pan, pressing it down to form an even layer. Bake for 10-12 minutes until golden brown. Allow it to cool.

Lower the oven temperature to 300 degrees F. In a stand mixer, beat cream cheese and granulated sugar until combined. Add yogurt and eggs one at a time, mixing gently.

Add vanilla extract, kosher salt, lemon zest, lemon juice, and flour. Mix on low speed until just combined.

Coat fresh blueberries with flour, then fold them into the filling.

Pour cheesecake filling into the baked crust. Bake for 55-60 minutes until barely set with a jiggle in the center.

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracks.

Refrigerate for at least 8 hours or overnight for best results.

Heat blueberry jam in a saucepan over low heat. Add lemon juice and whisk until thin and saucy. Cool for about 10 minutes.

Insert a knife between the crust and the pan to remove the cheesecake. Pour blueberry sauce on top, add fresh blueberries and edible flowers if desired, and enjoy!