Make 6 1-cup capacity glass jars ready. I like to use Weck jars, because they're so pretty!

Stir the graham cracker crumbs, cinnamon and 4 tablespoons butter in a medium bowl, until all the cracker crumbs are wet. The mix should look like wet sand.

Divide the mix between the jars. There should be around 1 1/2 tablespoons of crust mix per jar. Using the flat back of a wooden spoon, press the crust down. Cover the jars and refrigerate.

Dissolve the gelatin according to the package directions.

Whisk together the Greek yogurt, honey, lemon zest and lemon juice in a medium bowl. Whisk a little of the yogurt mix into the dissolved gelatin. Then quickly stir this into the bowl with the remaining Greek yogurt filling. Cover and refrigerate for 15 minutes.

In the meantime, whip the cream until stiff peaks form. Carefully fold the whipped cream into the chilled yogurt mix. Get the jars with the crust out and divide the yogurt filling on top. There is about 1/4 - 1/3 cup of filling per jar. Cover and refrigerate for at least 4 hours, better overnight.

Place all ingredients for the blueberry sauce in a small saucepan. Bubble up once, then simmer for 5 minutes or until slightly thickened. Chill, then top the chilled cheesecake jars with the sauce.

To finish the cheesecakes, garnish just before serving with extra cream, fresh blueberries, lemon slices and mint, if you like. The cheesecake jars keep well in the fridge for 2 days.