Lemon-Blueberry Cheesecake Bars

Ingredients

• 9  graham crackers 
• 2 tablespoons granulated sugar 
• 1 teaspoon lemon zest grated
• 0.3 cup butter melted
• 16 oz cream cheese softened
• 2  eggs 
• 2 tablespoons lemon zest grated
• 0.3 cup juice of lemon fresh
• 0.5 cup granulated sugar 
• 1.5 cups blueberries fresh frozen organic thawed cascadian farm® () (from 8-oz bag)
• 1 cup brown sugar packed
• 0.8 cup flour all-purpose
• 6 tablespoons butter unsalted cold

Equipment

• food processor
• bowl
• frying pan
• paper towels
• oven
• wire rack

Directions

1. Heat oven to 325°F. Spray 8- or 9-inch square pan with cooking spray.
2. In food processor, place graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until crumbs form.
3. Add melted butter. Cover; process with 3 to 4 pulses until incorporated. Press mixture evenly in bottom of pan.
4. Bake 10 minutes. Cool.
5. Meanwhile, wipe food processor with paper towel.
6. Add cream cheese, eggs, 2 tablespoons lemon peel, the lemon juice and 1/2 cup granulated sugar. Cover; process until smooth.
7. Pour filling over crust. Top with blueberries.
8. In medium bowl, mix topping ingredients with fork or fingers until crumbly.
9. Sprinkle over filling.
10. Bake 35 to 40 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved). Cool 1 hour on cooling rack. Refrigerate about 2 hours or until chilled.
11. Cut into 3 rows by 3 rows. Store in refrigerator.