2 cups graham cracker crumbs
3 Tablespoons sugar
8 Tablespoons butter, melted
2 blocks cream cheese, (8 oz. each) at room temperature
1/2 cup sour cream
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
Pinch of salt
2 teaspoons lemon zest
2 Tablespoons freshly squeezed lemon juice
2 cups fresh blueberries
Preheat the oven to 325°. Line a 9x13 inch pan with foil, lightly grease the foil.
In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Combine with a fork until well blended. Press evenly into the bottom of the 9x13 pan.
Bake for 8-10 minutes, until lightly browned. Transfer to a wire rack to cool, leave the oven on.
In a large bowl, using an electric mixer, combine cream cheese and sour cream. Beat on medium speed until smooth. Add the sugar and beat on medium-high speed until light and fluffy, about 1-2 minutes.
Beat in eggs one at a time, beating well after each addition. Add in vanilla extract, salt, lemon zest and juice. Mix well. Gently fold in blueberries until evenly incorporated.
Pour mixture over crust and gently spread into an even layer.
Bake for 35 minutes or until just set and the center no longer jiggles when the pan is tapped. Transfer to a cooling rack and let cool to room temperature.
Cover and refrigerate for at least 4 hours before serving.
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