Lemon-Blueberry Cheesecake Bars

Crust
9 graham cracker rectangles
2 Tb granulated sugar
1 tsp grated lemon peel
1/4 cup butter, melted

Filling
2 packages (8 oz each) cream cheese, softened
2 eggs
2 Tb grated lemon peel
1/4 cup fresh lemon juice
1/2 cup granulated sugar
1 1/2 cups fresh blueberries (or frozen, thawed)

Streusel Topping
1 cup packed brown sugar
3/4 cup flour
6 Tb cold butter

1.Heat oven to 325. Spray square pan with cooking spray.

2.In food processor, place graham crackers, 2 Tb sugar, and 1 tsp lemon peel. Cover, process with on   and off pulses until crumbs form (I use blender for crackers then stir in rest). Add melted butter. Cover; process with 3 to 4 pulses until mixed. Press evenly in bottom of pan. Bake 10 minutes. Cool.

3.Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 Tb lemon peel, the lemon juice, and 1/2 cup sugar (I use a mixer). Cover and process until smooth. Pour filling over crust. Top with blueberries.

4.In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.

5.Bake 35 to 40 minutes or until topping is lightly browned and center is almost set. Cool 1 hour. Refrigerate 2 hours or until chilled.