How to Make It
Preheat oven to 350°F. Pulse almonds in a food processor 5 to 6 times or until finely ground. Combine ground almonds, 1/4 cup sugar, 3 Tbsp. butter, and 1 Tbsp. flour in a small bowl. Press mixture onto bottom and halfway up sides of 5 lightly greased (with shortening) 4 1/2-inch springform pans. Bake crusts at 350°F for 8 minutes. Let cool on a wire rack. Reduce heat to 300°F.
Beat cream cheese at medium speed with an electric mixer until smooth. Combine remaining 1 1/4 cups sugar, 3 Tbsp. flour, and 1/2 tsp. salt. Add to cream cheese, beating until blended. Add eggs, 1 at a time, beating well after each addition. Add 1 (8-oz.) container sour cream, vanilla, and lemon zest, beating just until blended. Gently stir in blueberries. Spoon about 1 1/2 cups batter into each prepared crust. (Pans will be almost full. Batter will reach about 1/4 inch from tops of pans.) Place on a baking sheet.
Bake at 300°F for 35 to 40 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door partially open, 30 minutes. Remove cheesecakes from oven; gently run a knife around edges of cheesecakes to loosen. Cool in pans on a wire rack until completely cool (about 30 minutes). Cover and chill 8 hours. Remove sides of pans.
Beat whipping cream at high speed until foamy; gradually add 2 tsp. sugar, beating until stiff peaks form. Fold in 2 Tbsp. sour cream. Spread over cheesecakes.
To prepare cheesecakes using frozen blueberries, toss frozen berries with 2 Tbsp. all-purpose flour and 1 Tbsp. sugar. Proceed with recipe as directed.