Preheat oven to 325°F and line regular size cupcake pans with 18 paper liners.

Add the granola to a food processor and pulse until the granola resembles crumbs, it’ll be a bit bigger.

Add the graham cracker crumbs and melted butter, pulse until combined. Divide the granola mixture evenly between the 18 paper liners. Press the crumbs into the bottom of the liners to form the crust. Bake the crust at 325°F for 5 minutes.

Add the cream cheese to the bowl of a stand mixer and beat on medium speed until smooth. Scrape down the sides and beat in the yogurt.

Mix in the sugar, vanilla, almond extract, salt and cornstarch until combined. Beat in the eggs one at a time until fully incorporated. Scoop the batter evenly over the 18 crusts.

Bake 25-50 minutes. Cool completely and refrigerate at least 2 hours.

When the cheesecakes are cooled, make the blueberry sauce.

Add the blueberries, 3 tablespoons water and sugar to a small sauce pan and cook over medium heat. Bring to a boil and cook about 5 minutes to soften the blueberries.

Mix 1 tablespoon cornstarch with 1 tablespoon water and mix until the cornstarch is dissolved. Stir the cornstarch mixture into the blueberries and stir as it thickens. Remove the sauce from the heat and spoon over the cheesecakes before serving. You can also refrigerate the sauce until ready to serve.