Small serving for two with fresh blueberries!

Crush the graham crackers into crumbs. Stir 2 T. melted butter & 1 T. sugar into the graham crumbs. Push the crumbs firmly into the prepared pan. Bake for 20-22 minutes at 325°F.

Beat together the two 8 oz. packages of room temperature cream cheese, 1/2 C. sugar, egg, & lemon zest until creamy. 

Stir in the 1 t. lemon juice. In a bowl, stir the 1/3 C. fresh blueberries with the 2 t. flour, just to coat. Stir the blueberries gently into the cheesecake batter.

Spread the batter over the cooked crust, lower the oven to 300, & bake for 40-45 minutes, until the cheesecake is set. Remove cheesecake from the oven, & let cool. 

Chill in the fridge for at least 6 hours & serve with a dusting of powdered sugar. Enjoy!