Crush cookies in a blender, add the cocoa and mix. All connect with melted butter.

Spoon the mixture into the bottom of the form ( form 20 to 30 cm) and tightly tamp it with your fingers or a small cargo.

Prepare the cream. In a saucepan pour milk and bring to the boil, dissolve in it 1 tsp salt, 0.5 St. sugar. Immediately after boiling, add the yogurt and stir constantly until the mixture does not curdle.

Once the mixture is rolled, fold it in cheesecloth and hang over the sink for 15 minutes to drain the whey. Get a small cheese bun.

Whisk eggs with 1 tbsp of lemon juice.

To the scrambled eggs, add the cheese and whisk blender until a homogeneous lush mass.

The resulting curd cream, add the vanilla, lemon zest and 150 gr. blueberries. All mix gently. Pour the resulting cream on the base. Preheat the oven to 180 gr. and bake for 40 min.

Meanwhile, make the sauce. The rest of the blueberries, place in saucepan. Put on the fire and a little remember with tolkushkoy. Add the lemon juice and sugar and then starch. Once the sugar is dissolved remove from heat. On top of the cream put the blueberry sauce. Let it cool slightly and send to the fridge, preferably overnight. At the appointed hour remains to get from the refrigerator and cut into pieces a La carte.