2cupsgraham cracker crumbs (you'll need 14 whole rectangle shaped graham crackers)
For the cheesecake:
16ouncescream cheese,room temperature (reduced fat or regular)
1/2cupsour cream(light or regular)
1teaspoonpure vanilla extract
2tablespoonsfreshly squeezed lemon juice(use Meyer lemons if you can get them)
1pintfresh blueberries(about 2 cups)
Preheat the oven to 325 degrees F. Coat a 13- x 9-inch pan with non-stick cooking spray.
For the Crust:
Break 14 graham crackers in half and place in the bowl of a food processor. Process until they are fine crumbs. Add the sugar and melted butter and process again to combine well. Transfer the crumb mixture to the prepared baking dish and press down to form an even layer.
Bake for 8-10 minutes, until lightly browned. Remove dish from the oven and let cool slightly while you prepare the filling.
For the Filling:
Add cream cheese and sour cream to a large bowl and using hand or stand mixer, beat on medium speed until smooth. Add in the sugar and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla extract, salt, lemon zest and lemon juice. Fold in the blueberries gently with a wooden spoon until evenly incorporated.
Pour the mixture over the graham cracker crust and gently spread into an even layer with an offset spatula.
Bake for 35 minutes or until the center appears to be just set. Remove from oven and allow to cool to room temperature. Cover and refrigerate for at least 4 hours before slicing and serving.
Leftovers must be covered and refrigerated promptly. The bars are best if consumed within 2 to 3 days.