= CRUST =

1. Mix all nuts and vanilla wafer crumbs with melted butter
2. press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

= CHEESECAKE =

1. All above ingredients should be at room temperature before your begin.
2. Start by beating the cream cheese until light and fluffy.
3. Keep the mixer on a low setting throughout the beating and mixing process.
4. Add the sugar a little at a time and continue beating until creamy.
5. Add one egg at a time and beat after each egg.
6. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
7. Add the sour cream last and beat well.
8. Pour cream cheese into the spring pan.
9. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
10. When time is up, turn oven off, prop open oven door and leave in oven for one hour.
11. After one hour, remove from oven.
12. Let cool enough before the cheesecake is put into the refrigerator for 24 hours
13. Bring blueberries and 1/4 cup water to a boil in a medium saucepan, stirring occasionally. In a separate bowl, whisk together 1 Tbsp. water and cornstarch until combined. Stir mixture into the blueberries, and boil for an additional minute until thickened.
    Remove from heat and spoon over cheesecake just before serving.