Prepare the Crust:

• Preheat oven to 325°F (163°C).

• Line an 8×8-inch baking pan with parchment paper.

• In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.

• Press the mixture firmly into the bottom of the pan.

• Bake for 8-10 minutes, then let cool slightly.

Make the Cheesecake Filling:

• In a large bowl, beat cream cheese, sugar, and flour until smooth.

• Add eggs one at a time, mixing after each addition.

• Mix in sour cream, lemon juice, lemon zest, and vanilla extract until well combined.

Assemble and Bake:

• Gently fold in the blueberries.

• Pour the cheesecake batter over the crust, spreading evenly.

• Bake for 35-40 minutes, or until the center is just set.

• Let cool to room temperature, then refrigerate for at least 3 hours.

Slice and Serve:

• Lift the bars out using the parchment paper and cut into squares.

• Garnish with extra blueberries and lemon zest if desired.