Lower Fat Cheesecake Tart with Blueberry Topping

Crust: Preheat oven to 350°F. Using a blender (or food processor if you have one), process graham crackers, almonds, and 1/4 cup of sugar until finely ground. Pour the melted butter into the mixture and continue processing until it’s moistened. Pour mixture into a 9-inch tart pan and press it into the bottom and along the sides of the pan to form a crust. Place the crust (still in the tart pan) onto a cookie sheet and then into the freezer for 15-30 minutes.

Cheesecake filling: Add cream cheese, sour cream, 1/2 cup sugar, egg, vanilla, and salt into a blender or food processor. Blend mixture until it becomes smooth. Remove the tart pan/cookie sheet from the freezer and pour the filling into the crust. With the tart pan still on the cookie sheet, bake for 30-35 minutes, until filling is set. Cool.

Blueberry sauce: Combine blueberries, 1/2 cup sugar, 2 Tablespoons unsalted butter, lemon juice, lemon zest and corn starch in a saucepan over medium heat. Cook until the berries begin to break down into juice, 4-5 minutes. Let the sauce cool. (It can then be refrigerated in a covered container for up to 3 days.)

Once the cheesecake tart and the blueberry sauce are both cooled, pour the sauce onto the top of the tart. Place in the refrigerator to cool for 2 hours. Garnish with strawberries, and serve!