Blueberry and Sour Cream Torte

3/4 cup butter or margarine
1/4 cup sugar
2 egg yolks
2 cups self-rising flour
1 can blueberry pie filling (20 ounce)
1/2 teaspoon grated lemon rind
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 egg yolks lightly beaten
2 cups sour cream
1/2 cup sugar
1 teaspoon vanilla extract

Preheat oven to 400°F. Spray a 9-inch springform pan with non-stick vegetable spray.
In a medium bowl, beat butter, sugar, and egg yolks until light and fluffy. Stir flour into butter mixture. Press two-thirds of the mixture into prepared springform pan. Bake for 10 minutes. Cool.

Reduce oven temperature to 350°F. Press remaining mixture 1-1/2 inches up the sides of the pan. In a medium bowl, stir together pie filling, lemon rind, cinnamon, and nutmeg; let stand for 15 minutes. Pour into the crust. In a medium bowl, beat egg yolks, sour cream, sugar, and vanilla. Spoon over blueberry mixture. Bake for 45 minutes. Cool. Refrigerate 4 to 24 hours before serving.