Lemon blueberry cheesecake bars

Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated.

Press the crumb mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.

In a large bowl, beat the cream cheese until smooth and creamy. Add the sour cream and 2/3 cup sugar, and continue to beat until well combined.

Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until smooth.

Gently fold in the blueberries, being careful not to crush them.

Pour the cheesecake mixture over the cooled crust, spreading it evenly.

Bake for 35-40 minutes, or until the center is set and the edges are lightly golden.

Allow the bars to cool at room temperature, then refrigerate for at least 4 hours or overnight before slicing and serving.

For a gluten-free version, use gluten-free graham crackers for the crust. You can also experiment with different berries, such as raspberries or blackberries, for a unique twist. If you prefer a more pronounced lemon flavor, increase the lemon zest to 2 tablespoons. For added texture, sprinkle a handful of chopped nuts, like almonds or pecans, over the crust before adding the cheesecake layer.