Sinfully delicious! Well worth the time it takes to make it.
Makes 8 to 10 servings.
Crust: Preheat the oven to 350° F. In an electric mixer or the bowl of a food processor, blend the flour, sugar and butter until the mixture resembles a coarse meal. Add the lemon zest, egg yolks, vanilla extract and heavy cream, and blend until the dough combines. Press the mixture into the bottom of an 8-inch springform pan. Bake for 20 minutes or until lightly toasted.
Cake: Whip the cream cheese in an electric mixer or a food processor until fluffy. Add the sugar, flour, lemon zest, vanilla extract, eggs, egg yolk and heavy cream. Blend thoroughly. Pour the filling over the baked crust. Cover the bottom of the pan with tinfoil and set it in a larger baking dish. Fill the dish halfway with water. Bake the cheesecake for 10 minutes at 400° F, then lower the heat to 250° F and continue baking for 1 hour.
Sauce: Bring the blueberries (washed and stems removed), sugar and juice just to a boil in a nonreactive saucepan, then reduce the heat. Simmer, covered, for 15 minutes, stirring occasionally. Mash the berries with a fork, or puree for a few seconds in a blender or food processor. When the cheesecake is cooled, slice it and cover each piece with a spoonful of sauce.