Preparation

• Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper with enough overhang on the sides to easily lift the chilled bars out as a whole. Set aside.
• Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, then stir in the melted butter. Press into the bottom of the lined pan.
• Prebake crust: Bake the crust for 8 minutes. Cool for a few minutes as you prepare the filling.
• Make the filling: Beat the cream cheese for 1 minute on medium speed until smooth. Add the egg, sugar, lemon zest, lemon juice, and vanilla extract; beat until smooth and creamy, about 3 minutes. Gently fold in the blueberries. Pour/spoon filling evenly onto the warm crust.
• Bake for 30–35 minutes, or until the cheesecake has set and the edges are lightly browned. Cool for 30 minutes at room temperature on a wire rack, then chill in the refrigerator for at least 3 hours.
• Lift the parchment paper out of the pan and cut into squares.
• The bars stay fresh in an airtight container in the refrigerator for up to 5 days.