Ingredients

FOR THE CRUST

14 graham crackers (2 sleeves), finely crushed (about 1 3/4 cup)

1 Tbsp. brown sugar

2 Tbsp. Granulated white sugar

7 Tbsp. unsalted butter, melted

1/8 tsp. kosher salt

FOR THE FILLING

16 oz. cream cheese, room temp.

1/4 cup sour cream

1/2 cup granulated sugar

2 large eggs, room temp.

1 tsp. finely grated lemon zest

FOR THE TOPPING

3/4 c. all-purpose flour

1/4 cup packed brown sugar

2 Tbsp. granulated sugar

1/4 tsp. kosher salt

1/4 c. unsalted butter, melted

1 1/2 c. fresh blueberries

Directions

1. Preheat oven to 350°. Line a 9-by 9″ baking pan with parchment, leaving a two inch overhang on the two opposing sides so you can lift it out when it’s done. Spray parchment with cooking oil and set aside.

2. Make the crust in a medium bowl, by combining crushed graham crackers, both sugars, melted butter, and salt. Mix until mixture can hold together when pressed. Add crust mixture to prepared baking pan and press into an even layer. Bake until golden, about 12 minutes. Let cool.

3. In a large bowl, prepare the filling. Beat cream cheese, sour cream, sugar, eggs, and lemon zest until smooth. Set aside.

4. Prepare the topping in a medium bowl: Whisk flour, sugars, and salt. Add butter and stir until the dough is crumbly.

5. Spread cream cheese filling over slightly cooled crust. Sprinkle blueberries and crumble topping evenly over filling. Bake at 350 F for 30-35 minutes until set in the center. Let cool completely on a wire rack. Refrigerate until well chilled, at least 4 hours. If you are short on time you can also freeze for two hours then slice into squares and allow to come to room temperature.