date:Dec 12, 2013
fine bread crumbs. Add butter and pulse until mixture comes together. Press crumb mixture into base of pan. Refrigerate.
3. Wipe processor clean and add cream cheese, sugar, half of the cream, zest, juice and vanilla. Process until smooth and creamy. Add eggs, one at a time, and process in short bursts. Pour into pan, scatter over blueberries and stir gently to distribute evenly.
4. Bake for 1 hour; the cheesecake should still be slightly wobbly in the centre. Cool completely in oven. Refrige