Blueberry Cheesecake Bars

Start by preheating the oven to 325°F. Line an 8x8 baking dish with parchment paper with the parchment hanging over the sides of the dish so the final product is easy to remove. In a large bowl, add the graham cracker crumbs, ¼ cup sugar and melted butter. Mix until combined.
Press the graham cracker mixture into the bottom of the parchment lined baking dish. Spread it out evenly so there are no lumps. Bake the crust for 8-10 minutes or until set. Take it out, then let it sit until completely cooled. Start on the rest of the cheesecake.
In a separate large mixing bowl, add the cream cheese and ½ cup granulated sugar. Beat together with a hand or stand mixer until smooth. Add in the eggs and beat until combined. Last, add the sour cream, lemon juice, and vanilla until completely smooth.
Pour in the blueberries, and fold to combine. Pour the cheesecake batter over the cooled graham cracker crust. Make sure to even it out.
Bake the cheesecake for 35-40 minutes or until the edges are set and the center is slightly moving.
Allow the cheesecake to cool in the fridge for at least 4 hours or overnight. Remove from the fridge after chilling, then pull the cheesecake out of the baking dish using the parchment paper. Slice the cheesecake into even squares, serve and enjoy!