Lemon Blueberry Cheesecake Squares

Crust:

2 c. graham cracker crumbs (about 14-15 full sheet graham crackers)

1/2 c. butter

1/4 c. sugar

Topping:

16 oz. cream cheese, room temperature

2 large eggs

1/4 c. sugar

zest AND juice of 1 medium lemon

1 t. vanilla

2 c. fresh or frozen and thawed blueberries

Combine graham cracker crumbs, butter and 1/4 c. sugar and press into bottom of 9x13 baking pan sprayed with nonstick spray. Blend cream cheese, remaining sugar and eggs until smooth. Add lemon zest, juice and vanilla and mix thoroughly. Fold in blueberries and pour over graham cracker crust. Bake at 350°F for 30-35 minutes (until set and edges are golden brown).