Lemon Blueberry Cheesecake Bars

For the Base:
Preheat oven to 325 degrees F.

Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the bottom of the pan, pressing down at the corners and making sure that there is some overhang over the sides of the pan (you’ll use this as a handle to remove the bars later).

In a food processor, process the sugar, cinnamon and graham crackers until you have the consistency of breadcrumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and firmly pat down with the bottom of a glass. Bake for about 12 minutes, or until set.

For the filling:
Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined. It should have a smooth consistency. Pour onto the cooked graham cracker base and then sprinkle with blueberries. They will sink slightly but should be half exposed.

Bake in the oven for 35-45 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.