• Preheat oven to 350°.

Graham Cracker Crust

• In a medium mixing bowl, whisk graham cracker crumbs and sugar until combined.
• Pour melted butter into graham cracker mixture and stir.
• Press graham cracker crumbs into a 13 x 9 inch baking dish.
• Bake for 13-15 minutes.
• Remove from oven and set aside.

Lemon Cheesecake

• Whisk eggs in a small bowl and set aside.
• In a large mixing bowl, beat on medium speed, cream cheese and sugar until creamy and smooth.
• Beat in eggs on low speed.
• Stir in lemon juice, grated lemon peel and vanilla. Stir until blended.
• Add lemon cheesecake mixture to graham cracker crust.
• Bake for 45 minutes.
• Remove from oven and place on a cooling rack and cool for 10-15 minutes.
• Put cheesecake in the fridge for approximately 6 hours or overnight.

Prepare blueberry topping.

• Once cheesecake has cooled, pour blueberry topping over cheesecake, cut into squares. Enjoy