Blueberry Cheesecake with Wal-nut Oat Crust

Crust:
1 1/3 cups old-fashioned or quick oats
1 cup diced walnuts
6 Tbs melted unsalted butter
1/3 cup firmly packed brown sugar
¼ tsp salt

Preheat oven to 350 degrees. Spread oats in a shallow layer in an ungreased round cake pan. Spread nuts in a shallow layer in another ungreased cake pan. Bake the nuts until they smell toasty and are beginning to brown, about 8 minutes. Bake the oats until they’re starting to brown, 15-18 minutes. Watch both carefully; they go from brown to burned quickly.

Remove them from the oven and transfer to a food processor. Add the butter, sugar and salt. Process until the oats and nuts are finely ground and the mixture is cohesive. Remove the mixture from the food processor and press it into the bottom and up the sides of a 9 x 13" square pan that’s at least 1 ¼ inches deep. Bake the crust until it’s just barely beginning to brown, 14 minutes. Remove it from the oven and set it on a rack to cool.
Cheesecake Filling:
2- 8 oz packages cream cheese
1 cup sugar
1 Tbsp. lemon juice (fresh is best)
2 tsp. vanilla
1 large tub of cool whip
3 cups frozen blueberries

With a hand mixer beat cream cheese with sugar. Add lemon juice and vanilla. Fold in cool whip until smooth. Fold in frozen blueberries.

Refrigerate for several hours to set.