Categories: Dessert

Ingredients

• Crust
• 9 graham cracker rectangles
• 2 tablespoons granulated sugar
• 1 teaspoon lemon zest
• 1/4 melted butter
• Filling
• 16 ounces softened cream cheese
• 2 eggs
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup granulated sugar
• 1 1/2 cup blueberries, if frozen blueberries are used be sure they are thawed
• Streusel Topping
• 1 cup brown sugar
• 3/4 cup all purpose flour
• 6 tablespoons cold butter

Directions

1. Heat oven to 325 degrees.

2. Spray an 8 or 9 inch square pan with cooking spray.

3. Place graham crackers, sugar, and lemon zest in a food processor.

4. Cover.

5. Pulse on and off until a crust forms.

6. Add melted butter.

7. Cover and process with another 3 or 4 pulses until all ingredients are well incorporated.

8. Press mixture into the bottom of the pan.

9. Bake for 10 minutes.

10. Allow to cool.

11. Add cream cheese, eggs, lemon zest, lemon juice, and granulated sugar to clean food processor.

12. Cover and process until mixture is smooth.

13. Pour over baked crust.

14. Top cheese cake mixture with blueberries.

15. In a medium bowl mix streusel topping ingredients with a form until crumbly.

16. Sprinkle over blueberries.

17. Bake for 35 to 40 minutes or until topping is lightly browned and center is almost set.

18. Cool for 1 hour on cooling rack.

19. Refridgerate about 2 hours or until chilled.

20. Cut into 3 rows by 3 rows.

21. Store in refridgerator until ready to serve.

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