FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST

1 8-ounce package cream cheese, softened
1 14-ounce can sweetened condensed milk (Avoid using evaporated milk)
1/3 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
2 egg yolks (in addition to the condensed milk for richness)
Fresh Blueberry Topping:

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2 cups fresh blueberries (You can also use frozen blueberries if fresh ones are not available)
1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup water
1 tablespoon lemon juice
Instructions:

Crust:

In a mixing bowl, combine graham cracker crumbs, rolled oats, ground nuts, and brown sugar.
Stir in melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a greased 8×8 inch baking pan.
Bake the crust in a preheated oven at 350°F (175°C) for 10-12 minutes until lightly golden brown. Remove from oven and let it cool completely.
Filling:

In a large mixing bowl, beat softened cream cheese until smooth and creamy.
Gradually add sweetened condensed milk, lemon juice, vanilla extract, and egg yolks, beating until well combined and smooth.
Pour the filling over the cooled crust, spreading it evenly.
Refrigerate the cheesecake for at least 3 hours to set.
Blueberry Topping:

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