Lemon Blueberry Cheesecake

FOR THE CRUST:
Mix together crust ingredients, press into spring-form pan and bake at 400 degrees F for about 15 minutes until just starting to get color. Remove and cool before adding cheesecake mixture.

FOR THE CHEESECAKE:
Cream the cheese and sugar on low speed of stand mixer (speed 2 on kitchen-aid) until very pliable. Scrape down sides and bottom of bowl with rubber spatula.

Add flour in two parts, mixing well after each addition.

Add egg and yolks one at a time mixing well after each one. When 4 eggs have been added, stop the mixer and scrape down the side and bottom with spatula. Turn back on to low speed incorporating the rest of the eggs. Blend until last egg has just been incorporated and stop. Add the vanilla, zest, lemon juice and 1/2 of the blueberries and blend for just 2 minutes. Pour into prepared crust. Sprinkle the remaining blueberries on top of the pie.

Bake in oven with water bath at 425 degrees F for 20 minutes. Then turn temperature down to 350 degrees F and continue to bake for 50-60 minutes longer until set. (Little to no jiggle in center of pie)