Ingredients
For Graham Cracker Crust:
9 graham cracker rectangles (1-1/4 cups of cracker crumbs)
2 tablespoons sugar
1 teaspoon grated lemon zest
4 tablespoons butter, melted
For Cheesecake Layer:
2 - 8oz packages cream cheese, softened
2 large eggs
2 tablespoons grated lemon zest
1/4 cup fresh lemon juice
1/2 cup sugar
1 1/2 cups fresh blueberries
For Crumble Topping:
1 cup packed light brown sugar
3/4 cup all-purpose flour
6 tablespoons cold unsalted butter
Instructions
Prepare the crust:
Heat oven to 325 degrees. Line an 9-inch square pan with aluminum foil and lightly spray with non-stick cooking spray. Add graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon zest to the bowl of a food processor. Process until fine crumbs form. Add the melted butter then cover and process until blended. Press graham cracker crumb mixture evenly into the bottom of the pan and bake until lightly toasted, about 10 minutes. Cool 10 to 15 minutes before adding the cheesecake layer.
Make cheesecake layer:
While the graham cracker base cools, make the cheesecake bar filling. Wipe the food processor mostly clean with a paper towel then add cream the cheese, eggs, 2 tablespoons lemon zest, lemon juice and sugar. Process until smooth and creamy.
To finish:
Spoon cheesecake filling over crust then top with blueberries. Make the topping by adding brown sugar, flour, and cold butter to a medium bowl. Cut the butter into small cubes and then add them to the bowl. Using your fingers or a fork work the butter into the flour and sugar until crumbly. Scatter topping over the blueberries. Bake until the topping is lightly browned and center is almost set (center should jiggle only slightly when moved), 35 to 40 minutes. Cool 1 hour at room temperature then refrigerate about 1 hour or until chilled.
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