Process the Graham crackers until crumbs form. This can also be done without a processor in a resealable plastic bag and a rolling pin.

Add the melted Butter, and pulse until Butter is evenly distributed. Avoid warming the butter by over processing.

Transfer the Crumb and Butter mixture to a silicone baking pan (about 8" or 20cm) or a microwave safe pan. Spread the mixture evenly and compact to create a flat crust.

Refrigerate for minimum of 20 minutes, or while preparing the filling.

In a large mixing bowl, add the Cream Cheese, Sugar, and Vanilla Extract and mix until combined and creamy. Avoid overmixing and incorporating air bubbles.

Add the whipping cream, and mix until creamy, should take 1-2 minutes.

Add the Yogurt, and Sweetened Condensed Milk and mix until well combined.

In a bowl, create a Cornstarch slurry by combining the Cornstarch and 1 Tbsp. of Heavy Whipping Cream or Milk.

Add the Cornstarch slurry to the mixing bowl, and combine. Avoid overmixing and introducing more air bubbles. You want to see soft ribbons.

Transfer the filling to the baking pan with the refrigerated crust.

Place the silicone baking mold on a plate, and Microwave the Cheesecake for about 8-10 minutes, checking on it every 2 minutes. Look for the surface to be rough, the mixture to bubble a little, and have a soft center

Carefully remove the Cheesecake (it's going to be VERY HOT), and allow it to cool to room temperature and then refrigerate for 1-2 hours before serving.

Using a butter knife, go around the edge of the pan and separate the Cheesecake from the mold. Using a plate covered with plastic wrap for cushioning, flip the Cheesecake over and allow it to gently drop onto the plastic wrap.

Transfer the Cheesecake to a serving plate, and refrigerate until ready to serve.

Remove the Cheesecake from the refrigerator for 15-30 minutes before serving, otherwise the Cheesecake will not be creamy but firm.

Decorate with fruit or compote and Enjoy!!

In a saucepan over low heat, add the Blueberries, Sugar, and Water. Cook until Blueberries break down a little, the sauce thickens, and becomes dark purple. The sauce will thicken more as it cools, so avoid overcooking.

Just before removing from the heat, add the Orange Zest and Orange Juice and mix

Allow the Compote to cool before serving.