To make crust, use food processor to blend dates, paleo flour, coconut oil and salt. (Note: Mixture should be dry but moist enough to hold together. Add small amount of water if mixture is too dry.) Press crust mixture into 9-inch pie pan, then press in chopped pecans or macadamia nuts for texture.

To make filling, combine ingredients in high-speed blender and blend until filling is smooth and light.

Pour half of the filling into crust and leave other half in blender.

Add blueberries to blender and re-blend. Pour onto cheesecake.

Freeze 4 hours or refrigerate 8 hours. Once set, cut into slices and top with fresh blueberries.