1. Place the blueberries, sugar, and lemon juice in a saucepan and bring to a boil over medium-low heat.2. Bring to a boil, stirring once halfway through, and remove from the heat when it thickens.
5. Remove the cream and mix in the crushed Oreos with the melted unsalted butter.6. Pour into a 15 cm mousse mold, press flat, and place in the refrigerator.
1. Mix the water with the powdered gelatin and leave to stand for 10 minutes.2. Mix the room-temperature cream cheese (heat in the microwave for 15 seconds) with a hand whisk to loosen it.
3. Mix in the sugar, then add the plain yogurt and lemon juice.4. Heat the soaked gelatin in the microwave for 15 seconds to dissolve, then pour in and mix.5. Fold in 50% of the whipping cream and mix until evenly distributed.
6. Pour half of the cheesecake batter into the mousse molds and add a generous dollop of unsifted puree. (I didn't put it on the edges this time for a cleaner look)7. Loosen the puree slightly with chopsticks and set in the refrigerator for about 30 minutes.
8. Pour the remaining cheesecake batter into the mousse mold, add the puree and stir with chopsticks.9. Chill in the refrigerator for about 30 minutes.
10. Dissolve the powdered gelatin in water and let stand for 10 minutes.11. Heat the soaked gelatin in the microwave for 10 seconds, then stir it into the sieved puree.
12. Fold in the whipped cream, mix evenly, pour into the mousse mold, and chill in the refrigerator for 3 hours.13. Decorate the top with a scattering of blueberries.