Lemon Blueberry Cheesecake Bars

I typically don't make cheesecake or any type of dessert that takes more than 15 minutes to prepare but - quarantine. It seems like I have all of the time in the world now. Or, more time at night to prepare for this type of dessert. Plus stress equals food. I did make a mess of this initially with the crust as I was using a rolling pin to roll out the graham crackers - twice - so obviously this is not a routine dessert. These cheesecake bars were definitely better refrigerated. If you have the time to make these, they are delicious. The initial recipe was from HERE and we made our own below.

Ingredients for the Crust:
14 whole rectangle graham crackers
3 Tbsp Monkfruit (I used this as a sugar replacement)
8 Tbsp butter, melted

Ingredients for the Cheesecake:
12oz cream cheese
1/4 cup sour cream
3/4 cup monkfruit
2 eggs
2 tsp vanilla
1/8 tsp salt
3 Tbsp lemon juice
1.5 cups blueberries

Directions:
Preheat oven to 325 degrees. Spray a baking pan with cooking spray. Break 14 graham crackers and place on a cookie pan. Use a rolling pin to roll over the graham crackers until they are crumbs. Add the crumbs to a bowl. Add the monkfruit and melted butter and combine.

Transfer the crumb mixture to a baking dish and press down to form an even layer.

Bake for 10 minutes. Remove from oven and let cool while you prepare the filling. While that is cooking or cooling, add the cream cheese and sour cream to a large bowl. Use a stand mixer and beat on medium speed until smooth. Add in the monkfruit and beat on medium-high until light and fluffy - 1 to 2 minutes.

Beat in eggs one at a time, mixing well after each addition. Blend in vanilla, salt, and lemon juice. Fold in blueberries gently with a spoon until incorporated.

Pour the mixture over the graham cracker crust and spread into an even layer.

Bake for 35 minutes. Remove from oven and allow to cool. Cover and leave in refrigerator for at least 4 hours before eating. Enjoy!