Blueberry Cream Cake

Butter a 10-inch springform pan. Preheat oven to 350 degrees F. In a medium-sized mixing bowl combine all the ingredients for the crust and beat until combined. It will be very thick like a dough; knead it together at the end. With wet fingers press it into an even layer over bottom of the pan. Top with 1/2 the blueberries, spreading them out evenly. Use the same bowl to eat together the cream cheese, sour cream, egg, sugar, zest and vanilla. Pour over the berries and spread evenly; scatter the remaining berries evenly over top. Bake 1 hour until middle is set and edges are brown. Remove pan to wire rack to cool. Serve at room temperature or chilled with whip cream. Refrigerate leftovers.