Lemon Blueberry Cheesecake

For the crust: In a bowl mix all crust ingredients together. Press into a 9 inch spring form pan, making sure to come up the side of the pan as well. Set aside.

For the filling: In an electric stand mixer mix cream cheese, flour, sugar, lemon juice, sour cream, zest and vanilla. Add in eggs one at a time until fully mixed and smooth. Pour filling into the prepared crust.

Bake on grill at 350°F for 1 hour and 15 minutes, or until the center is just barely set. Remove from grill, rest for 5 to 10 minutes, then take a sharp paring knife and run it around the outside of the crust. Refrigerate overnight.

To serve: Top the cheesecake with blueberry pie filling, add freshly whipped cream, plus additional lemon zest.