8 ounces cream cheese, softened at room temperature
1/2 cup plain yogurt
1/2 cup heavy cream, divided
3 tablespoons sugar
2 tablespoons lemon juice
1 tablespoon powdered gelatin
10 fresh blueberries (optional)
Edible flowers (optional)
Place biscuits in a food processor and combine with butter. Press the mixture into pan lined with aluminum foil. Combine frozen blueberries, 3 tablespoons sugar and 2 teaspoons lemon juice in a bowl. Microwave for 2 minutes. Add 2/3 teaspoon powdered gelatin and mix well. Set aside.
In a bowl, combine the softened cream cheese, yogurt, half the amount of heavy cream, 3 tablespoons sugar and 2 tablespoons lemon juice. Mix well until smooth.
Heat the rest of the cream in the microwave until just before boiling. Add 2/3 teaspoon powdered gelatin to combine. Add this to the cream cheese mixture and mix until smooth.
Divide the mixture evenly into three separate bowls. Add all the berries and half the blueberry mixture liquid into one bowl. Pour in the rest of the liquid into the second bowl. Leave the last bowl as is.
Pour in the blueberry cheesecake mixtures into the crust starting with the darkest one, finishing with the plain cheesecake mixture. Refrigerate for 2 to 3 hours. Decorate with blueberries and edible flowers if desired.