• Preheat oven to 375 degrees. Line an 8" baking pan with foil or parchment.

Base

• Stir flour with the sugar and salt. Drizzle with chilled oil and mix well with a wooden spoon until crumbly. Press 2/3 cup of this mixture into the bottom of prepared pan and bake for 15 minutes.

Filling

• Beat cream cheese, 1/2 cup sugar, whipping cream, vanilla and zest until smooth and creamy. Add beaten eggs and blend on low speed until combined.

Assemble

• Sprinkle half of the blueberries over prepared crust. Pour filling over blueberries smooth with spatula. Sprinkle with remaining blueberries. Mix chopped nuts with remaining crumb mixture and scatter over blueberries evenly.
• Bake for 25 to 30 minutes or until cheesecake is just slightly jiggly in the centre. Chill completely to room temperature and then place in the refrigerator to chill before cutting and serving.