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Directions:
1. Preheat your oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the lined pan to create the crust.
3. In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, heavy cream, and lemon zest until well combined.
4. Pour half of the cream cheese mixture over the crust. Sprinkle half of the halved blueberries on top and gently swirl them with a knife.
5. Add the remaining cream cheese mixture and repeat with the rest of the halved blueberries, swirling gently with a knife.
6. Bake in the preheated oven for 45-50 minutes, or until the center is set. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Once chilled, lift the cheesecake out of the pan using the parchment paper overhang and cut into bars.
8. Top each bar with a dollop of whipped cream and a few fresh blueberries before serving.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Calories: 320 kcal | Servings: 12 servings
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