1½ cups graham crumbs
2 tbsp. sugar
⅓ cup melted butter
2 - 8oz blocks cream cheese, softened
¾ cup sugar
1 tbsp. flour
½ tsp vanilla
Juice of half a lemon
Zest of 1 whole lemon
½ cup blueberries
½ cup sugar
Preheat the oven to 325 degrees and line an 8-inch baking pan with foil. Coat the foil lightly with cooking spray.
In a bowl combine the graham crumbs and sugar. Pour in the melted butter and stir until it's a sandy texture. Press the crumbs in the bottom of the pan and bake for 8 minutes.
Meanwhile place the cream cheese, sugar, zest and flour in a large bowl and beat until light and fluffy.
Stir in the vanilla, lemon juice, and eggs until well combined.
Prepare the blueberries by cooking them over med-high heat with the sugar until thickened. About 5 minutes then give them a quick pulse in the blender.
Pour the cheesecake batter evenly over the baked crust. Drop spoonfuls of the blueberry mixture over the top and lightly swirl with a knife. Bake for 40 minutes. Cool on a rack and then place in the fridge overnight. Store in the fridge.