Blueberry Lemon Cheesecake Bars

10 full-sheet graham crackers 
6 Tbsp unsalted butter, melted 
⅔ cup sugar, divided use 
16 oz cream cheese, softened 
1 large egg 
zest of 2 lemons 
juice of 1 lemon 
1 tsp pure vanilla extract 
1½ cups fresh blueberries 

Heat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving at least one inch of parchment paper extending beyond the top of the pan on opposite sides. Set aside. Pulse the graham crackers in a food processor into a fine crumb. Add to a medium bowl with melted butter and ⅓ cup sugar, and mix to combine. Press into the lined pan and bake for 5 minutes.

Beat the cream cheese in a stand mixer for 1 minute on medium speed until smooth. Beat in the egg, remaining ⅓ cup sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy, about 3 minutes. Gently fold in the blueberries. Spoon filling onto the crust. Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly golden. Cool on a wire rack for 30 minutes, then chill in the refrigerator for at least 3 hours. Lift the parchment paper out of the pan, cut into squares and serve.