Make my birthday cake with me 🎂🥳🫐🍫

I've tried making this blueberry cheesecake with an Oreo crust multiple times, and each time it turns out to be a crowd-pleaser at my birthday parties. What I love about this recipe is how versatile it is. For example, the two crust options let you choose between a nutty, healthier crust using roasted hazelnuts and yogurt or a classic buttery Oreo crust, depending on what you have in your pantry. The cheesecake filling is incredibly creamy thanks to the blend of full-fat yogurt or cottage cheese with cream cheese, creating a smooth texture that balances sweetness and tang perfectly. I usually add pudding powder for that extra firmness, but cornstarch works just as well if you prefer a more natural ingredient. The homemade blueberry sauce is a game changer. Cooking down fresh blueberries with lemon juice, sugar, and chia seeds results in a vibrant topping that's both visually stunning and packed with flavor. The chia seeds also add a slight gel-like texture which helps the sauce stay nicely layered between cheesecake layers. One tip from my experience is to refrigerate the cake for several hours or overnight to let the flavors meld and the cheesecake set properly—this makes slicing easier and enhances taste. If you want to tweak the sweetness, feel free to adjust the amount of sugar or use alternatives like stevia or maple syrup, especially in the crust or sauce. This recipe is perfect for anyone wanting a homemade, show-stopping cheesecake that combines classic flavors with a personal touch—ideal for birthdays or special occasions!