Crust:

• 10-11 full-sheet graham crackers, any flavor, 1-1/2 cups (see Note)
• 6 tbsp. unsalted butter, melted
• 1/3 cup granulated sugar

Preheat the oven to 350 degrees. Grease an 8-inch square cake pan (I use Crisco), cut parchment to fit going one way with overhang on both sides. Grease that piece of parchment and place another layer of parchment on top going the opposite way with overhang on both sides. This way you can pull the cheesecake out of the pan and then cut into serving pieces.

Using a food processor or blender, pulverize the crackers into a fine crumb. Pour into a small bowl and mix with the melted butter and sugar. Press into the lined and prepared pan. Bake for 5 minutes; allow to cool as you prepare the filling.

Note: A full-sheet is 4 small rectangles with 2 perforated edges 

Filling: 

• 16 oz. cream cheese, softened to room temperature
• 1 large egg
• 1/3 cup granulated sugar
• zest of 2 medium lemons (approx. 2 tbsp.)
• juice of 1 lemon (approx. 2-3 tbsp. lemon juice)
• 1 tsp. vanilla extract
• 1-1/2 cups fresh or frozen unthawed blueberries

Beat the cream cheese on medium speed using your stand mixer or handheld mixer or 1 minute until smooth. Add the egg, sugar, lemon zest, lemon juice and vanilla and beat until smooth and creamy, about 3 minutes. Gently fold in the blueberries and spoon onto the crust.

Bake for 30-35 minutes, or until the cheesecake has set up and the edges of lightly browned. The bars will be very puffy, but will sink slightly as they cool. Allow to cool for 30 minutes at room temperature on a wire rack. Chill in the refrigerator for at least 3 hours.

Lift the parchment paper out of the pan and cut into squares.

You can make these 5 days ahead of time and store in the refrigerator or in the freezer for up to 3 months.

Recipe by cookingwithauntjuju.com