For a subtly different flavor substitute a fruit based yogurt, like raspberry, for the plain yogurt.
3/4 cup butter, room temperature
1 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon hot water
1/2 cup plain Greek yogurt
2-1/2 cups all-purpose flour
1 tablespoon espresso powder
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
Preheat the oven to 350 F.
Cream the butter and brown sugar together until light and fluffy. Add the egg and vanilla. Mix well. With the mixer on low add the hot water then the Greek yogurt, scraping down the sides of the bowl as necessary. Add the flour, espresso powder, cocoa powder, baking soda, and salt. Mix until well combined.
Put the granulated sugar into a small bowl and set it aside. Gently roll the dough into 1" size balls and roll each ball in the granulated sugar to coat. To make more uniform sized cookies, I like to use a small 1 oz ice cream style scoop. Place sugar-coated balls on a parchment lined baking sheet and bake for 10 to 12 minutes. Remove from the oven and place the baking sheet on a wire rack to cool. Freezes well.
Add the butter, flour, sugar, and salt to a food processor. Pulse several times until the mixture resembles coarse crumbs. (This can also be done by hand using a pastry cutter or two knives.) Transfer the mixture to an 11" tart pan with a removable bottom. Firmly press the mixture into the bottom and up the sides of the tart pan. Place in the freezer for 10 minutes. Remove from the freezer and bake for 15 minutes. Remove from the oven and place on a wire rack to cool.
For The Creamy Filling
Using an electric mixer, cream together the cream cheese and sugar until well combined. Add the whipping cream and vanilla extract and mix until light and fluffy.
Spread half of the creamy filling over the cooled crust, using an offset spatula to spread the filling to the edges. Drizzle 3 - 4 tablespoons of blueberry syrup over the filling. Spread the remainder of the filling over the drizzled syrup and gently spread the filling to the edges.. Drizzle another 3 - 4 tablespoons of blueberry syrup over the top.
Fill the surface of the tart with fresh blueberries and then drizzle an additional 3 - 4 tablespoons of blueberry syrup over the top. Refrigerate for 2 - 3 hours before serving.