Combine graham cracker crumbs, butter and sugar and mix well. Pour into a 9 inch springform pan. Use a spoon and press crumbs evenly into the bottom of the pan. Bake crust for 8 minutes. Take out of the oven and cool at room temperature.
Preheat oven to 430°F.
In the bowl of a stand mixer with the paddle attachment, mix together cream cheese and sugar, until fluffy. (You can use a regular electric mixer and a bowl). Make sure you scrape the bowl, so you don't get any cream cheese chunks.
Add eggs, one at a time and mix on low speed. Add vanilla.
Add greek yogurt and mix well on low speed.
Pour into crust .
Bake on 430 F for 15 minutes, then reduce heat to 275 F and bake for 1 hour and 15 minutes. Turn the oven off and let the cheesecake sit inside for 1 hour. Then cool at room temperature. Refrigerate for at least 3 hours.
In a large pan over medium heat, combine water, sugar, lemon juice and flour. When this mixture begins to thicken add blueberries and mix well, so they are evenly coated. Cook for 2-3 minutes, until sauce begins to bubble.
Cool at room temperature and serve on top of cheesecake.