Lemon Berry Cheesecake Bars! Graham cracker crust, a thick, lemony cheesecake loaded with raspberries and blueberries, these were amazing and I really bumped up the lemon for some pucker power with extra zest. You could easily cut this recipe in half and bake in an 8x8" dish for 30-35 minutes.
Line a 13x9 baking pan with parchment paper or aluminum foil with enough overhang on the sides. Set aside.
Place the graham crackers in a food processor and chop into a fine crumb. Pour into a medium bowl and mix with the melted butter, cinnamon and brown sugar. Press into the lined pan and up the sides just a little. Bake for 8 minutes. Set aside to cool on a wire rack.
Using a handheld mixer beat the cream cheese for 1 minute or 3 on medium speed until smooth. Add the eggs, sugar, lemon zest, lemon juice, and vanilla extract and beat for 4 minutes until smooth and creamy.
Gently fold in the berries and spoon the filling onto the baked crust.
Bake for 45 minutes, or until the cheesecake has set up and the edges are slightly browned. The center will be puffy, but will sink slightly down as they cool for 30 minutes on a wire rack.
Next, chill in the refrigerator for at least 3 hours. Lift the parchment or foil out of the pan and cut into squares.