Prepare the Crust: Preheat the oven to 350°F (180°C). In a large mixing bowl, combine oat flour, cornstarch, baking powder, milk, applesauce, maple syrup, and melted butter. Mix until a smooth dough forms. Roll out the dough between two sheets of parchment paper and cut into cracker-sized pieces using a pizza wheel. Bake at 350°F (180°C) for 20 minutes until golden brown. Allow the baked crackers to cool, then process them in a food processor until crumbled. Add ⅓ cup of unsweetened applesauce and pulse until combined.

Prepare the Cheesecake Filling: In a mixing bowl, beat together strained Greek yogurt, honey, and vanilla extract until smooth. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the Greek yogurt mixture until fully incorporated.

Assemble the Cheesecake: Transfer the cracker crumbs into a pie pan (preferably an 8-inch springform pan) and press evenly onto the bottom. Chill the crust in the fridge while preparing the filling. Spoon the prepared cheesecake filling over the chilled crust, smoothing the top with a spatula.

Chill and Serve: Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to allow it to set. Before serving, prepare the blueberry sauce. In a saucepan, combine blueberries, water, and maple syrup. Simmer over medium heat for 5 minutes, stirring occasionally, until the blueberries soften and release their juices. Allow the sauce to cool to room temperature. Slice the chilled cheesecake and serve with a generous drizzle of blueberry sauce on top.