Dissolve the gelatin in 2 tablespoons of water.
Grind the biscuits (or crackers) in a bowl until fine. Once fine, top with the butter and microwave for a minute.
Mix the melted butter and biscuits together until evenly combined. Press into a tart pan and chill in the refrigerator.
Bring the cream cheese to room temperature to soften, then knead well with a whisk. Add the sugar and continue to knead.
Add the blueberry jam and the yogurt and mix well.
Heat the gelatin in the microwave for about 30 seconds to dissolve, add to the yogurt mixture, and mix.
Pour into the chilled tart pan and then return to the refrigerator to chill for at least 1 hour and it's done.
Story Behind this Recipe
I made some blueberry jam, so I wanted to make something with it. So, I made a variation of my usual no-bake cheesecake with ingredients I had on hand.
I think it's a little sweet, but to me, it's delicious. If you add some lemon juice to the jam, it would probably taste great. Removing it from the tart pan is a pain, so you can wrap it with plastic wrap and place it in the refrigerator to chill.