Lemon Blueberry Cheesecake Bars
(adapted from this food network recipe) makes one 9x13inch cheesecake
3 tablespoons sugar
1/8 teaspoon ground cinnamon
13 graham crackers
3/4 stick unsalted butter, melted
3 (8oz box) cream cheese, room temperature
3/4 cup sugar
2-3 Tbsp lemon zest
1/3 cup fresh lemon juice
1 1/2 cups fresh blueberries
1 cup all-purpose flour
1 1/4 cup packed brown sugar
8 Tbsp cold butter
Preheat oven to 325 degrees.
Place parchment paper on bottom of 9x13 inch pan.
For the crust, crush up graham crackers until a fine, breadcrumb-consistency. Mix in sugar and cinnamon, then add melted butter and stir together. Press mixture down onto bottom of the pan. Bake the crust for 10 minutes and set aside to cool.
For the filling, cream together cream cheese and sugar. Add one egg at a time, blending after each egg until smooth. Add lemon zest and juice. Pour cream cheese mixture onto crust, and sprinkle blueberries just so they sit on top of the filling layer (it's ok if they sink just a little bit).
Mix together streusel ingredients in a medium bowl and sprinkle on top of everything.
Bake at 325 for 45-50 minutes, or until golden and the middle doesn't jiggle too much. Cool completely before cutting.