To Make The No Bake CrustSpray an 8" or 9" springform pan well with cooking spray and set aside.

In a food processor or by hand, crush the graham crackers into fine crumbs. 

Add the crumbs to a medium sized mixing bowl. Sprinkle in the sugar and give a mix to combine. 

Pour in the melted butter and toss until the mixture is evenly moistened.

Next, pour the crumb mixture into the springform pan and press the crumbs down into a compact and even layer.

Pop the pan into the freezer while you make the filling.

To make the no bake lemon cheesecake filling-Break up the white chocolate bar into chunks and place in a heat safe bowl.

Create a double boiler by placing the heat safe bowl, with the chocolate, over a pan of steaming (not boiling) water. Stir the chocolate constantly until melted and smooth—about 4-5 minutes.

Once melted, remove the chocolate from the heat and allow to cool slightly.

In the bowl of a stand mixer, fitted with the whisk attachment, whip the heavy cream until it's doubled in volume and has reached stiff peaks.

You'll know the cream is ready when you remove the beater from the mixer and a peak of whipped cream stands up straight without falling over at the end of the beater.

Carefully scoop the whipped cream into a separate bowl. Do not wash the bowl of the stand mixer.

Add the cream cheese to the now empty mixer bowl and beat on medium low speed until smooth.

Add in the sugar and mix until well incorporated.

Use a rubber spatula to scrape down the sides and bottom of the bowl.

Pour in the cooled white chocolate and beat the mixture at medium low speed until combined.

Add in the lemon juice and zest and mix well.

Remove the bowl from the mixer and gently scoop the whipped cream onto the cream cheese mixture.

Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Do not stir the mixture or else all the air will get knocked out of the whipped cream. Gentle is the key!

Continue folding the batter until no more streaks of whipped cream show.

Retrieve the crust from the freezer and gently spoon the lemon cheesecake filling over the crust. Make sure to push the filling all the way out to the sides of the pan.

Smooth out the top and place in the fridge. Chill the cake uncovered for at least 6 hours, but preferably overnight.

To Make The Blueberry Sauce for the no bake lemon cheesecake:Add the blueberries, sugar, 2 tablespoons of lemon juice, and salt to a small saucepan. Cook over medium heat until the mixture starts to simmer. 

Once the mixture starts to simmer, stir and gently mash the blueberries as the sauce cooks. Continue simmering for about 3-4 minutes. The sauce is done when it has thickened, turned dark purple, and coats the back of a spoon.

Give the sauce a taste and add a squeeze of more lemon juice if desired. Allow the sauce to cool and store in the fridge until ready to serve.

Unmolding and Serving the CheesecakeYour no bake cheesecake is set when it is firm to the touch (it's ok if it's a little tacky on top) and does not jiggle.

To unmold, run a thin, sharp, knife around the edge of the cake. Make sure to reach all the way down to the crust.

Unhook the springform pan and gently lift off the ring. 

You can use a warm knife to smooth out the top of the cake or any rough and uneven spots around the edge.

Using a spoon, spread the blueberry sauce evenly over the top of the lemon cheesecake, make sure to push the sauce out to the edges.

To serve, run a sharp kitchen knife under hot water to warm. Cut the cake into slices, wiping the knife blade clean on a towel between cuts.

Store any leftovers in the fridge, covered, for up to 5 days.