For the Crust:
9 graham crackers, broken into pieces
2 tablespoons granulated sugar
Pinch ground cinnamon
4 tablespoons unsalted butter, melted
For the Filling:
16 ounces cream cheese, room temperature
½ cup granulated sugar
Zest and juice of 2 lemons
1½ cups fresh blueberries
1. Preheat oven to 325 degrees F. Grease a 9x9-inch baking pan with butter. Line the pan with parchment paper, letting excess hang over the sides of the pan.
2. Make the Crust: In a food processor, process the graham crackers, sugar, and cinnamon until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Press the mixture into the lined baking pan and gently pat down evenly. Bake for 12 minutes, until golden. Set aside to cool.
3. Make the Filling: Wipe out the food processor. Add the cream cheese, sugar, eggs, lemon zest and lemon juice. Process until well combined. It should have a smooth consistency. Pour the filling onto the cooled crust and then sprinkle the blueberries over top. The blueberries will sink slightly, but should still be half exposed. As they bake, they will sink a little more and break down.
4. Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely to room temperature and then refrigerate for at least 3 hours before serving. Once set, remove from pan using the parchment lining and slice into 16 square bars.