Lemon Blueberry Cheesecake Bars

My almost-10-year-old neighbor, Ivy, helped me bake these bars.  She made all of the filling and is quite the little baker!

Please do yourself a favor and make these ASAP!  These are rich and light at the same time and the flavors are perfect for the summer.  The graham cracker crust has a touch of cinnamon in it, which gives these an extra bite of flavor.  These bars will definitely be made again soon!

Lemon Blueberry Cheesecake Bars
Source: Tyler Florence
Yields 10 bars

Ingredients
For the base:
Butter, for greasing
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted

For the filling:
16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
About 1/2 cup sugar
1 1/2 cups fresh blueberries
Powdered sugar, for dusting

Directions
Preheat oven to 325 degrees.

For the base:
Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.

For the filling:
Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.

Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.